Description
These gluten free slow cooker baked beans are a true dump and go recipe made with three kinds of canned beans, a smoky and sweet sauce, and zero pre cooking required.
Ingredients
- 2 - 15 ounce cans Pinto Beans, drained and rinsed
- 2 - 15 ounce cans Kidney Beans, drained and rinsed
- 2 - 15 ounce cans Great Northern Beans, drained and rinsed
- 1 medium Yellow Onion, finely diced
- 2 Tbsp Minced Garlic
- 1/2 cup Ketchup
- 2 Tbsp Molasses
- 1/2 cup Brown Sugar, packed
- 2 Tbsp Gluten Free Worcestershire Sauce
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Yellow Mustard
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Black Pepper
Instructions
Drain and rinse the pinto beans, kidney beans, and great northern beans. Add them to your slow cooker.
Add the diced yellow onion, minced garlic, ketchup, molasses, brown sugar, gluten free Worcestershire sauce, apple cider vinegar, yellow mustard, salt, smoked paprika, cumin, and black pepper.
Stir everything together until well combined and the sauce evenly coats the beans.
Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, stirring once about halfway through. The sauce will be thickened slightly and the flavors have come together when the beans are done.
Give the beans one more stir before serving.
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- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish, Meals
- Method: Slow Cooker, Crockpot
- Cuisine: American