![]() ![]() Note: I've recommended to use canned beans for convenience, however if you don't like using the canned stuff and prefer to use dry beans that is completely fine! They just need to be soaked and cooked as per package instructions. White beans - feel free to use black beans, kidney beans, pinto beans or a mixture of different canned beans.Chicken stock - use vegetable stock if vegetarian.Pure maple syrup - swap for honey, black strap molasses, coconut sugar (white sugar and brown sugar are both refined sugars and so I try to avoid using these if possible).Apple cider vinegar - white cooking vinegar or white wine vinegar can be used instead.This recipe is delicious as it is, however below are some substitutions or variations if you are short on ingredients. Please note: all slow cookers vary in temperatures and so the cook time may vary depending on your slow cooker. Turn the slow cooker to a high heat and cook, covered for 4 hours. To make these healthy baked beans in the slow cooker, add all of the ingredients to the slow cooker and stir to combine. ![]() Hint: If meal prepping, make a double batch and freeze in individual portions for easy and quick meals. Serve warm with a crusty loaf of bread and butter. Add the beans to the tomato sauce and simmer until the sauce begins to thicken slightly. To the oil add the minced garlic and sauté until fragrant.Īdd the passata, dijon mustard, smoked paprika, onion powder, apple cider vinegar, chicken stock, maple syrup and sea salt. Add the olive oil to a large frypan and bring to a medium heat. To make this simple baked bean recipe, follow the bellow instructions. How to Make Healthy Baked Beans From Scratch See recipe card for a full list of ingredients quantities.
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