Slow-cooker cocoa baked beans
Dry pinto beans
½ pound(s), about 1 cup
No salt added canned tomato sauce
Unsweetened cocoa powder
Apple cider vinegar
2 tbsp(s), chopped, white variety
½ clove(s), medium, finely chopped
- Place beans in large bowl and add enough water to cover by 4 inches. Let beans soak overnight.
- 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.
- Serving size: 1/2 cup