Slow Cooker Healthy Maple Bacon Baked Beans
The Housewife in Training Files
The Housewife in Training Files
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  • 10 servings Ingredients
  • 1 pound dry navy beans 6 cups water ½ uncooked pound turkey bacon, diced 2 cloves garlic, minced 1 medium onion, diced ⅓ cup tomato paste ¼ cup maple syrup ¼ cup coconut sugar (or brown sugar) 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 2½ teaspoons chili powder 1 teaspoon salt 1 teaspoon pepper Instructions Place dry beans in a large pot. Add the water and cover. Let beans soak overnight. Drain the beans, but reserving 4 cups of water. Rinse the beans and set aside. When beans are rinsed, heat the oil in a large skillet over medium heat. Add the bacon, garlic, and onion to the prepared pan. Stir frequently until crispy, 5 to 10 minutes. Add the tomato paste, maple syrup, coconut sugar, balsamic vinegar, Worcestershire sauce, chili powder, salt and pepper. Whisk until incorporated. Bring to a simmer then allow to cook for 2 to 3 minutes. Add the beans and reserved water. Cove the beans and bring to a low boil over medium heat. Remove from heat and transfer to a slow cooker. Cook beans on high for 4 to 5 hours, or until beans are soft and sauce begins to thicken. Keep beans on "warm" in slow-cooker until ready to serve. Notes *Recipe modified from Whole and Heavenly Oven Nutrition Information Serving size: Roughly ½ cup Calories: 218 Fat: 3g Carbohydrates: 43g Sugar: 13g Fiber: 13g Protein: 13g 3.4.3177



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