Cooking Time:
3-4 hoursServings:
8
Ingredients
2 c. white beans3 T. ketchup
2 T. brown sugar
2 tsp. smoked paprika
1/2 tsp. red pepper flakes
2 tsp. vegetable chicken soup base
2 cloves chopped garlic
1 bay leaf
1 carrot chopped
1 celery stalk chopped
1 onion chopped
14 oz. can diced tomatoes
Todays recipe was shared with us by Lorie P. Thanks Lorie for sharing, and with the summer months ahead Slow Cooker Smoky Baked Beans will be a great healthy recipe for all those BBQ’s!
- Soak the white beans for 2 hours.
- Spray slow cooker with cooking spray.
- Add all ingredients in the slow cooker and cook on High for 3-4 hours.
Note: If needed add 3 T. of water the last hour!
Happy Crocking!
Provided by Lorie P. via Facebook
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Thank you so much for this recipe. I am deathly allergic to mustard and cant wait to try these.
I have to admit that I am a little confused. The picture shows what looks like Boston Style baked beans but my results are nothing like that.
That said I do like the taste and will be trying it on some guests at tomorrow’s cookout. I will let you know if they are a hit.
The ingredients for the Smoky Baked Beans calls for,
1 celery stock chopped
I’m pretty sure it should be “stalk” rather than “stock”!!!
Thank you Charlotte, I work very hard not to make mistakes, but I have make the correction! Appreciate your nice note to bring it to my attention. 🙂
What is vegetable soup base? I looked it up online and Better Than Bouillon came up. Is that what I should use for this?