Sweet and spicy apricot baked beans
Dry pinto beans
Canned extra light syrup-packed apricot halves unpeeled
15 oz, (1 can)
Fat free reduced sodium vegetable broth
Uncooked bell pepper(s)
1 item(s), medium, yellow, stemmed, cored, and chopped
Uncooked red onion(s)
1 small, chopped
Apple cider vinegar
2 Tbsp, chopped, pickled rings
- 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.
- 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.
- Cover and cook on low for 10 hours, or until the beans are tender. Serve in bowls. Serving size: 1 cup.