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!
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
- 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.
- Combine beans and peas in the bottom of a slow cooker. Mix in the onion mixture.
- 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.
