Healthier Slow Cooker Maple Balsamic Baked Beans

We LOVE these for summer barbecues! Healthier Slow Cooker Baked Beans that pack a big punch of flavor with maple syrup and balsamic vinegar -- great cold or warm! Gluten free.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings

Calories 132cal

Author Ashley Fehr

Ingredients

2 cans white kidney beans or Navy beans drained and rinsed
2 cans red kidney beans drained and rinsed
1 can tomato paste 156ml
1/2 cup balsamic vinegar
2 teaspoons minced garlic or 2 cloves
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/2 cup maple syrup not pancake syrup!
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 cups water
3 tablespoons corn starch

Instructions

In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, and Worcestershire sauce. Stir.
Stir together water and corn starch. Add to slow cooker and stir until combined.
Cook on low for 8 hours -- serve warm, room temperature, or cold!

Nutrition