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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
16
Calories
132
cal
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
Calories:
132
cal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
1
g
|
Sodium:
286
mg
|
Fiber:
4
g
|
Sugar:
12
g