Dump all the ingredients in a slow cooker, set it and forget it. Hours later you have delicious, flavorful, homemade baked beans. Add more or little hot sauce, chili sauce, and pepper depending on your spice preference. If you don’t like spicy, you can skip the chili pepper. Since I put ketchup and Braggs liquid aminos, I didn’t add any salt, but you can always add salt to taste.
-2 bags of Pinto beans (or any kind of bean you like!)
-1 container of low sodium Veg broth
-1/2 jar of Tomato sauce or 2 tbsp of Tomato paste
-2-3 tbsp of Apple cider vinegar
-2 tbsp of Sriracha sauce or hot sauce
-2-3 tbsp ketchup
-3 tbsp of Maple syrup
-2 tbsp Mustard
-1 tbsp Braggs liquid Aminos or low sodium soy sauce
-1 tbsp Molasses
-1 tbsp Garlic powder
-1 tbsp Onion powder
-1 tbsp Cumin powder
-1/2 tbsp Chili powder (skip this if you don’t like spicy)
-Salt & Pepper to taste
*You can use fresh garlic and onions, this is just my quick/lazy recipe. If you want, dice up one onion and 5-7 cloves of garlic.
~Soak beans overnight
~Drain and rinse beans
~Put all ingredients in crock-pot/slow cooker
~Cook on high for about 8-10 hours. After 6-8 hours you can put it to low or warm and just let it sit. The longer it sits, the better it tastes. Stir a few times throughout the day.