Sweet and Spicy Apricot Baked Beans
- Total Time
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 beans2 cup(s)
canned extra light syrup-packed apricot halves unpeeled15 oz, (1 can)
fat free reduced sodium vegetable broth3 ½ cup(s)
uncooked bell pepper(s)1 item(s), medium, yellow, stemmed, cored, and chopped
uncooked red onion(s)1 small, chopped
apple cider vinegar¼ cup(s)
jalapeño pepper(s)2 Tbsp, chopped, pickled rings
Worcestershire sauce1 ½ Tbsp
dry mustard1 Tbsp
- 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.