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Slow Cooker Maple Baked Beans

SLOW COOKER MAPLE BAKED BEANS

  • 1 pound dried beans (navy perhaps, though I used local Jacob’s Cattle beans)
  • 3/4 cup ketchup (I used organic)
  • 1/3 cup molasses
  • 1 medium onion, grated (local)
  • 1/4 cup maple syrup (local)
  • 2 teaspoons smoked paprika (I used Hungarian Hot Paprika)
  • 1 Tbsp Dijon Mustard

This is a recipe I found but adapted to my own taste. The original recipe had 1/4 cup brown sugar but I replaced that with maple syrup! Soak the beans overnight or for 8 hours. Place beans in slow cooker and fill with water, about 1-2 inches above the beans. Cook on low for 3 hours. Drain the beans, then put back in slow cooker. Add about an inch of water and the rest of the ingredients. Cook on high for about 3-4 hours or low for about 8 hours. I usually end up stirring it every hour (when cooked on high)  and leaving the lid open a little for the last hour in case the beans are too watery. These are amazing and very filling.

Enjoy!!

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One Response to Slow Cooker Maple Baked Beans

  1. My Jacob’s Cattle beans are soaking now! Can’t wait to make these tomorrow! Thanks for sharing!

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