After a whirlwind long weekend of family, non-stop cooking and calorie-packed holiday meals, I feel like it's finally time to kick up my heels, relax and pick a simple, healthy recipe to feed the family. Whenever I'm looking for the path of least resistance in the kitchen, it usually means pulling out my crock pot.
I ate a lot of Baked Beans as a kid, but they were almost exclusively prepared out of a can. Making these fresh, slow cooked, sweet white beans is a real treat that bears practically no resemblance to their canned cousins. And the taste? Whenever I make them my kids couldn't be happier, so after the seeming non-stop parade of rich food during the past week, I think we're all finally ready for something a little bit more healthy as we head towards the New Year!
Baked Beans in the Crock Pot (Serves 4-6)
- 1 tablespoon Olive Oil
- 1 small onion, chopped
- 1 pound small white beans
- 1 6 ounce can tomato paste
- 1/4 cup maple syrup
- 1/4 cup molasses
- 2 tablespoons dijon mustard
- 1 32-ounce box vegetable broth
- 2 teaspoons Kosher Salt
Preparation1. Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
2. Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
3. Cook on low for 8-10 hours or until the beans are tender.