Slow-Cooker Baked Beans + More Healthy Summer Recipes
Baked beans are a comfort-food classic and a summer-cookout staple. But most versions are full of added sugar, and the serving size is pretty puny. This recipe has way less of the sugary stuff and is bulked up with veggies & fruit... Plus, it’s made in a slow cooker! Tasty, easy, and crowd-pleasy. Perfect for BBQs and beyond!
1/10th of recipe (about 3/4 cup): 178 calories, 0.5g total fat (0g sat. fat), 432mg sodium, 37g carbs, 8.5g fiber, 13g sugars, 8g protein
Cook: 3 - 4 hours on high or 7 - 8 hours on low
One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji or Gala apple
In a medium bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix until smooth and uniform.
Place all remaining ingredients in a slow cooker. Add tomato mixture, and stir to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Stir well before serving.
MAKES 10 SERVINGS
Hungry for More Healthy Summer Slow-Cooker Recipes?
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