Sweet and Spicy Apricot Baked Beans

Total Time
22 hr
12 hr
10 hr
Here’s the best recipe for baked beans to go with whatever you're barbecuing. If you like a spicier dish, pass bottled hot red pepper sauce on the side.

dry pinto beans

2 cup(s)

canned extra light syrup-packed apricot halves unpeeled

15 oz, (1 can)

fat free reduced sodium vegetable broth

3½ cup(s)

uncooked bell pepper(s)

1 item(s), medium, yellow, stemmed, cored, and chopped

uncooked red onion(s)

1 small, chopped

apple cider vinegar

¼ cup(s)

jalapeño pepper(s)

2 Tbsp, chopped, pickled rings

Worcestershire sauce

1½ Tbsp

dry mustard

1 Tbsp


  1. Soak the beans in a large bowl of cool tap water on the counter overnight, for at least 12 hours or up to 16 hours. Drain in a colander set in the sink.
  2. Place the apricots and their syrup in a 5- to 6-quart slow cooker. Use kitchen shears or your cleaned hands to break the apricots into small pieces. Stir in the soaked beans, broth, bell pepper, onion, vinegar, jalapeño, Worcestershire sauce and dried mustard.
  3. Cover and cook on low for 10 hours, or until the beans are tender. Serve in bowls. Serving size: 1 cup.

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