Did you know that the intake of legumes – beans, chickpeas, split peas, lentils etc – is one of the single most important dietary predictors of long lifespan?
This has got me feeling like there’s never been a better time to load up on this insane, slow cooker baked bean recipe courtesy of my lovely neighbor and amazing cook, Meg! I seriously cannot get enough of this dish when it’s around. And because it’s packed with fiber, protein and and endless savory flavor, I don’t feel the slightest bit bad or weird about eating it for every meal when its in the house.
Enjoy with avocado or corn bread, on or along side a vegan hot dog (balance people) or simply on it’s own.
Meg's Slow Cooker Baked Beans
- 2 large onions diced
- 2 jalapeños seeded & diced
- 4 cloves garlic minced
- dash crushed red pepper
- 1 tsp avocado oil optional
For the sauce:
- 4 tsp chili powder
- 2-3 tbsp vegan worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp dijion mustard
- 2 tsp tumeric
- 1 tbsp smoked paprika
- Juice of 1 lemon
- ¾ cup organic ketchup
- Himalayan pink salt optional
- 1 can vegetarian baked beans 28oz-31oz
- 2 cans butter beans drained & rinsed
- 1 can kidney beans drained & rinsed
- 1 can black beans drained & rinsed
Heat cast iron skillet over medium heat. Coat lightly with oil. Add onions, garlic, jalapeños and crushed red peppers. Cook until vegetables are soft and onions are translucent.
Add cooked vegetables to the slow cooker.
In a bowl, mix together sauce ingredients.
Add the beans to slow cooker and pour sauce mixture over top.
Stir and cook on high for 4-5 hours. Enjoy!