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Meg's Slow Cooker Baked Beans

Print Recipe
Servings: 10
Ingredients Method

Ingredients
  

  • 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
  • Pepper
Beans:
  • 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

Method
 

  1. 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.
  2. Add cooked vegetables to the slow cooker.
  3. In a bowl, mix together sauce ingredients.
  4. Add the beans to slow cooker and pour sauce mixture over top.
  5. Stir and cook on high for 4-5 hours. Enjoy!