Smoky Baked Beans (Melissa d'Arabian) |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 4 |
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Ingredients:
nonstick cooking spray |
2 cups white beans, soaked for 2 hours |
3 tablespoons ketchup |
2 tablespoons brown sugar |
2 teaspoons smoked paprika |
2 teaspoons vegetarian chicken soup base |
1/2 teaspoon red pepper flakes |
2 cloves garlic, chopped |
1 bay leaf |
1 carrot, chopped |
1 celery stalk, chopped |
1 onion, chopped |
one 14-ounce can diced tomatoes |
special equipment: slow cooker |
Directions:
1. Grease the slow cooker with nonstick spray. Place the beans, ketchup, brown sugar, smoke paprika, soup base, red pepper flakes, garlic, bay leaf, carrots, celery, onions and tomatoes into the slow cooker along with 1/2 cup water. Stir and cook on high for 3 to 4 hours. Add 3 tablespoons water halfway through cooking, if needed.
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