Photo of Slow-cooker cocoa baked beans by WW

Slow-cooker cocoa baked beans

2 - 4
PersonalPoints™ per serving
Total Time
17 hr 10 min
Prep
10 min
Cook
8 hr
Serves
8
Difficulty
Easy
Are you looking for a super-easy side dish that gives you plenty of time to focus on the rest of your meal? Look no further. Serve these beans at your next barbecue and give yourself lots of time to make the ribs or grilled chicken that would be a perfect match. Or make it easy on yourself and toss a few hotdogs on the grill instead. All that's needed then is a simple vinegary coleslaw. You can shred your own cabbage and carrots, or save some time and pick up one of the pre-made coleslaw mixes in the produce section.

Ingredients

Dry pinto beans

½ pound(s), about 1 cup

No salt added canned tomato sauce

15 oz

Maple syrup

¼ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Apple cider vinegar

2 tbsp(s)

Uncooked onion(s)

2 tbsp(s), chopped, white variety

Worcestershire sauce

2 tbsp(s)

Kosher salt

1 tbsp(s)

Chili powder

1¼ tsp(s)

Garlic clove(s)

½ clove(s), medium, finely chopped

Instructions

  1. Place beans in large bowl and add enough water to cover by 4 inches. Let beans soak overnight.
  2. Drain beans. In slow cooker, mix beans, tomato sauce, maple syrup, cocoa powder, vinegar, onion, Worcestershire, salt, chili powder, garlic, and 4 cups water. Cook on High until beans are soft and sauce has thickened, about 8 hours. Turn off heat and let stand, covered, to allow flavors to blend, about 1 hour.
  3. Serving size: 1/2 cup