Gluten Free Slow Cooker Baked Beans Recipe
Servings: 10 Servings
Calories: 120kcal
Ingredients
- 1 packet Hurst Family Harvest Tri-Bean Soup Mix
- 8 cups water
- 1 cup chopped onion - (about ½ a medium onion)
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- ½ cup molasses
- ¼ cup light brown sugar
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
Instructions
- The night before, combine the bean from the bean mix (reserve the flavor packet for later) and water in a large saucepan, bring to a boil, reduce heat to simmer and cook for 1 ½ hours. Pour the beans and the cooking liquid into a bowl, let cool and refrigerate overnight (8 -12 hours).
- In the morning, drain off all but 1 cup of the liquid and put the beans into a slow cooker with the reserved flavor packet and the remaining ingredients. Cook on low for 10 – 12 hours (you can cook longer if you like your beans softer). To concentrate the liquid more, turn the slow cooker to high for the last hour of cooking.
- Can be made several days ahead, it gets better and better with time. Store covered in the refrigerator.
Nutrition
Calories: 120kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 411mg | Fiber: 2g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg