Baked Beans
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Servings: 8
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Calories: 267
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Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Side
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian
Ingredients
- 3 15-oz cans navy beans, drained and rinsed
- 2 cups strained tomatoes
- 2 cups vegetable broth
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp balsamic vinegar
- 3 tbsp molasses
- 3 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Preparation
Combine all of the ingredients in a slow cooker and mix well. Cook on high, stirring occasionally, until the beans are soft and the sauce has thickened slightly, about 2 to 3 hours.
Serve immediately or store in the refrigerator for up to 5 days.