These slow cooker BBQ baked beans from scratch were such an accident and yet the most delicious beans you will ever make with the least effort! Great for potlucks and summer BBQ’s (40+ more ideas => healthy potluck recipes).
I had a bag of organic dried pinto beans sitting on my pantry floor for months now. It was waiting for beans to be cooked and usually frozen for later use (=> how to cook dried beans), but this week we are expecting a company and I will be making my favourite healthy turkey chili (with venison this time). It was Monday morning, I was in a rush to get kids to school and work out, so I thought I would soak beans just for a few hours instead of overnight.
Many people argue you don’t need to soak beans. I don’t think so. Soaking beans helps to reduce gases, get rid of dirt, shorten cooking time thus to preserve most nutrients.
So, a few hours was all I had and it seemed to work. Beans were quite hydrated. Then I quickly chopped garlic and onions and was about to add spices. What spices? I opened the fridge and my Clean Eating BBQ Sauce was staring at me (you can also use Hawaiian BBQ sauce leftovers). I swear, my best recipes and meals are made by accident using what I have on hand. I added a cup of that, closed the lid and called it a day.
OMG could dinner be any simpler than these slow cooker BBQ beans?! Later on I ended up making cauliflower and carrot soup (it was OK) so that was dinner too. I mixed beans with leftover pasta in tomato sauce for kids, accompanied by a green smoothie. We also split a few avocados and Alex toasted a slice of sprouted bread. And green smoothies for adults too.
Looking for more recipes with beans? Try my 20 minute greens and beans recipe. Be healthy!
Slow Cooker BBQ Baked Beans
- 4 cups dried pinto beans, soaked for 2 hours (then rinsed & drained)*
- 4 cups water**
- 1 cup BBQ sauce
- 4 large garlic cloves, minced
- 1 large onion, diced
- 1 tsp salt
- 3 bay leaves
- Add all ingredients to a large slow cooker and stir to combine. Cover and cook on Low for 10 hours or on High for 5 hours. Stir and serve hot with meat, rice or vegetables.
*Soaking beans overnight will require less water for cooking. **Use 2 cups of water if soaking beans for at least 8 hours or overnight.
Servings Per Recipe: 10
Amount Per Serving = 1/2 cup:
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 417.6 mg
Total Carbs: 52.2 g
Sugars: 7.9 g
Dietary Fiber: 18.6 g
Protein: 13.0 g
WW Points+: 6