May 22, 2013
Maple brown sugar baked beans are a must-have at your memorial day barbecue. This no-fuss recipe from The Taste Station is made in the slow cooker. A variety of canned beans are stewed with onions, maple syrup, brown sugar and a dash of apple cider vinegar. For a smoky flavor, add bacon to the beans. After six hours of cooking, the flavors have melded and you are left with one dynamite pot of baked beans.
Ingredients:
1 can of white beans
1 can of mild chili beans
1 can of dark red kidney beans
1/2 large sweet onion
3 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 cup of diced tomato (1 medium sized tomato)
1 teaspoon sea salt
Several liberal dashes of Tapatio Hot Sauce and
Directions:
We actually used our slow cooker to make these instead of baking in the oven. First rinse the white and kidney beans and add them to your cooker.
Then add the mild chili beans. Dice the onion and tomato and add them to the beans.
Then add the remaining ingredients to the mixture. We slow cooked on low heat for about 6 hours. You do not have to cook them for that long if you do not like.. As soon as the onions soften up you can go ahead and eat.
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