Slow Cooker Baked Pinto Beans
Author: Lindsey Proctor
Recipe type: Side Dish
Cuisine: American
Serves: 15
- 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.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/slow-cooker-baked-pinto-beans-vegan-gluten-free-dairy-free/
3.2.1753