Slow-cooker cocoa baked beans
4
Points®
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
0.5 pound(s)
No-salt-added canned tomato sauce
15 oz
Maple syrup
0.25 cup(s)
Unsweetened cocoa powder
0.25 cup(s)
Apple cider vinegar
2 Tbsp
Uncooked onion(s)
2 Tbsp, chopped
Worcestershire sauce
2 Tbsp
Kosher salt
1 Tbsp
Chili powder
1.25 tsp
Garlic clove
0.5 clove(s)
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
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