Slow Cooker Baked Beans

 

Slow Cooker Baked Beans

Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
A ½ cup serving is 154 calories, 0.7 g fat, 0.0 g saturated fat, 30.1 g carbohydrates, 8.2 g sugar, 7.5 g protein, 5.5 g fiber, 252 mg sodium, 4 Points+

This recipe came from the Snack Girl web site.  I made a double batch because I knew it was going to be awesome and I wasn't disappointed.  I actually have never had baked beans that did not come out of a can.  This recipe is flavorful and the beans are big and meaty and fill up the tummy well!  I will make these again.  This would be perfect to take to a cookout!  I actually made barbeque chicken also and this was a perfect summertime meal.