A side staple all year round, these slow cooker baked beans will warm up cold nights in a flash.
No time to make beans from scratch? Replace with 3 (15 oz) cans of navy or white beans, rinsed.
- 2 cups dried navy or white beans
- 2 bay leaves
- 1 (15oz) canned tomato puree
- 1 Tbsp powdered ginger
- 2 Tbsp Dijon mustard
- ¾ cup maple syrup
- 2 tsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- Salt and pepper
Soak dried beans overnight. Drain and rinse them.
In a pot, cover beans and bay leaves with cold water and simmer until cooked about an hour. Discard bay leaves.
Combine beans with remaining ingredients.
Cook in a slow cooker on low for 4 hours or in an oven at 250F for 3 hours. Beans are done when most the liquid is absorbed.