Slow Cooker Baked Beans

Slow Cooker Baked Beans

Slow Cooker Baked Beans
This is my whole foods version of baked beans that can be eaten as a main dish; a little bit tangy and a little bit sweet. Serve this with a side of greens, homemade cole slaw or a crispy salad. I like it over brown rice, but a warm loaf of baked bread or dinner rolls would also suffice. Lots of grounding Root Chakra and get-things-done Solar Plexus Chakra energy going on with these beans. Takes stick to your ribs to a whole new (energetic) level, in the best way of course!
    Servings
    6-8 as main dish, 10-12 as side dish
    Cook Time
    HIGH 3-4 hours
    Meal Plan
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    Servings
    6-8 as main dish, 10-12 as side dish
    Cook Time
    HIGH 3-4 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon avocado or coconut oil
    • 1 onion, chopped
    • 1/2cup honey or agave syrup
    • 1/2cup apple cider vinegar
    • 1teaspoon sea salt
    • 1teaspoon ground mustard
    • 1teaspoon garlic powder
    • 1 (15 ½ ounce) can kidney beans, rinsed and drained
    • 1 (15 ½ ounce) can pinto beans, rinsed and drained
    • 1 (16 ounce) bag frozen lima beans
    • 1 (15 ½ ounce) can black eyed peas, rinsed and drained
    Instructions
    1. Heat a skillet over medium-high heat, add oil and sauté onions until tender. Add honey and the next 4 ingredients (through garlic powder) to the skillet. Bring to a boil, stirring to combine. Remove from heat and set aside.
    2. Combine beans and peas in the bottom of a slow cooker. Mix in the onion mixture.
    3. Cover and cook for 3-4 hours on HIGH.
    Recipe Notes

    FOOD ENERGY:

    ROOT: pinto, kidney and lima beans, black eyed peas, onions

    SACRAL: avocado oil, honey or agave

    SOLAR PLEXUS: pinto, kidney and lima beans, black eyed peas, onions, vinegar

    THRID EYE: dry mustard

    CROWN: made with Love

    While I recommend this as a main meal, it is a great pot luck dish to bring to a picnic or large function. This makes a lot of baked beans so you will have leftovers for the next day. A bit unconventional, but I love to put a splash of peppery vinegar sauce on top to up the flavor factor.

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