There is nothing like baked beans to go with a summer barbecue. This version is balanced with several unrefined sweeteners for a delicious taste, and well seasoned with chili powder. Quick to throw together, it cooks gently in the slow cooker so that you don’t have to worry about it or heat up your kitchen. It’s perfect for this time of year, and is yet one more way to enjoy beans and save money!
Ah, summertime! What are you looking forward to most this year? I think I’d have to say I’m anxiously awaiting all the fresh summer fruit – berries, melons, stone fruit… I can’t wait until they start showing up at the farmer’s market!
The other thing I’m excited about is that it’s time to uncover the grill! I love grilling, and as the thermometer inches up and up, I often find that the last thing I want to do is spend a lot of time over the stove, much less turn the oven on and heat up the kitchen. My other essential kitchen item is the crock-pot, though I use that all year long.
Last night, we used both of these appliances to cook a meal we shared with friends. We feasted on burgers, a cold green bean salad, herbed rice, baked beans, and sun tea, with homemade chocolate ice cream for dessert. It was a great evening of food, fun, and fellowship!
The recipe for the baked beans is the one I’m sharing today. Mom developed it, drawing inspiration from a few different recipes found on the internet and tailoring it to our tastes. Tastes which, before starting our real food journey, quite enjoyed Bush’s baked beans. But these are much better than anything found in a can! Beans are also a great choice for a frugal, nourishing dish.
- 2 lbs dried organic pinto beans
- 1 cup Rapadura sugar
- ½ cup molasses
- ½ cup maple syrup
- ⅓ cup arrowroot powder
- 1 medium onion, chopped
- 3 tsp. dried mustard powder
- 10 TB chili powder
- 2 tsp sea salt
- 2 tsp black pepper
- 5 cups water
- Place beans in large bowl, cover with warm water until water comes a few inches above the beans. Allow to soak 12-24 hours.
- In 7-qt slow cooker, combine soaked beans, sugar, molasses, syrup, arrowroot powder, onion, mustard powder, chili powder, salt, pepper, and water.
- Cook on high, stirring occasionally, for 8 hours or until beans are soft.
Latest posts by Lindsey Proctor (see all)
- Apple Oatmeal Mini Loaves (Soaked whole grain and naturally sweetened!) - December 7, 2013
- Eggplant Parmesan “Pizza” (Grain-free & Nutrient-dense) - November 20, 2013
- Curried Lentils with Apples and Onions (Vegan, Dairy-Free, Gluten-Free) - October 21, 2013