I don’t know about you, but life over here feels a bit crazy and I am counting down the days right now. In just two weeks I’ll be moving and saying goodbye to the sweet little old house I’ve been renting the past two and a half years.
Sure, we’ve had our issues and it’s definitely time we part our ways… But, for two and a half years, I’ve called this place home and it’s a bit hard to leave all those good memories behind.
I don’t start boxing up the kitchen until next week and luckily I’ve got a plethora of fun recipes coming up to share with you. Until then, it’s all about these Low-Sugar Crockpot Baked Beans.
Do you eat beans? If not, then you should head over to this awesome Mediterranean Grilled Chicken Salad recipe instead. I am currently obsessed with it.
If you do eat beans though, then you should know this recipe is awesome. The one downfall I’ve found with baked beans is that unfortunately, most recipes are loaded with sugar. I wanted to take these for a potluck so I decided to create my own version that’s much healthier and can easily be prepared in a slow cooker. If you’re taking this to serve elsewhere, it’s super easy to transport it in a crockpot and then set it on low heat for serving during the party. With the 4th of July coming up, these are a must-make!
So, let’s get to it and make a batch of these low-sugar crockpot baked beans!
A few things to know:
- This recipe uses beans that have already been cooked. I like to cook my own beans after soaking them overnight. (Here is a whole tutorial on soaking beans and how to sprout them in order to make them more digestible.) However, if you want to save time, you can also use three cans of beans in this recipe.
- I used two types of natural sweeteners: pure maple syrup and coconut sugar. I liked that together they each added a bit of sweetness and depth to the recipe, but you can also substitute one for the other if needed.
- This recipe is vegetarian and vegan, but you can also add meat to this if desired. (A bit of ham or bacon would work well in this recipe.)
- 1 pound dry pinto beans, soaked overnight and cooked (this should yield about 6 cups of cooked beans, or you can use 3 cans of pinto beans)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon coconut sugar
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 cup water
- Add all ingredients to a crockpot and cook on low for 6 hours, until beans are tender and sauce is thick.
- Serve warm.