I’ve been eating baked beans out of a can for most of my life. So when I came across a recipe for Slow Cooker Baked Beans, I was excited to finally make the jump from canned corn syrupy stuff to the real deal.
With the weather getting cooler at night, I’ve been craving hearty and warm comfort foods like slow cooker baked beans. This recipe also makes a great side if you’re planning a BBQ or hosting a tailgate party. It’s also packed full of protein and fibre.
Instead of the Korean red chili paste in this recipe, I used a bit of chili sauce that I had in my fridge, but you can also sub in tomato paste for your slow cooker baked beans. Also make sure you use dry mustard and not my mistake of dijon, it can really overpower the dish. As well, you need to find a bag of dried Great Northern Beans – the canned stuff won’t work and will get mushy during the 7 hour cooking time.
The slow cooker does all the work for you in this recipe from Cooking Light. Just add a side of crusty bread and a crisp green salad to your slow cooker baked beansand you have a pretty great dinner if you ask me. Your house will also smell delicious.
See the full recipe I used.
What types of food do you start to crave when the weather gets cooler?