Low Salt Vegetarian Vermont Beans, Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Beans, great northern, 2 lbs (may also use 1lb of pink w/1lb Navy)2 Onions, rawGarlic, 2 clovesPure Vermont Maple Syrup, 1 cupGulden's Golden Zesty Honey Mustard, 1/4 cupPepper, Cayenne or Cajun Seasoning, 1/4 tsp (optional)Green Peppers (bell peppers), 1 cup, choppedPrego Heart Smart Traditional Italian Sauce, 1/4 cup
1. In a large pot on stove, place beans and enough water to cover by 2 inches. Bring to a boil and continue to boil for 2 minutes. Let stand with lid on for 1 hour. (Drain well. The beans may also be soaked overnight and then drained.)
2. Return the beans to the pot and add enough fresh water to cover by 2 inches. Add 1 halved onion and bring to a boil over high heat. Reduce the heat to low and simmer until the beans are almost tender, about 1 hour. Drain well, reserving 1 cup of cooking liquid. Discard the onion. (The beans can be prepared a day ahead; cover and refrigerate the beans and the cooking liquid separately.)
3. In a 3 1/2-quart slow cooker, combine the reserved 1 cup of cooking liquid, 1 chopped onion, 1 cup of chopped green pepper, 2 crushed garlic cloves, 1 cup pure maple syrup, 1/4 cup Gulden's Zesty Honey Mustard, and 1/4 cup of Prego Heart Smart Italian Spaghetti Sauce and 1/4 tsp Cayenne pepper spice or Cajun Seasoning if desired (optional for a kick). Stir in the drained beans. Cover and slow-cook until the beans are just tender, 7 to 8 hours on low (200 degrees F).
4. Increase the heat to high (300 degree F), uncover, and cook until the excess liquid has evaporated, about 1 hour.
Serve over rice, baked potato or add some elbow macaroni with chopped fresh tomatoes (not included in calculation). Great with green salad and fruit!
Number of Servings: 12
Recipe submitted by SparkPeople user LOWSALTCOOK.
2. Return the beans to the pot and add enough fresh water to cover by 2 inches. Add 1 halved onion and bring to a boil over high heat. Reduce the heat to low and simmer until the beans are almost tender, about 1 hour. Drain well, reserving 1 cup of cooking liquid. Discard the onion. (The beans can be prepared a day ahead; cover and refrigerate the beans and the cooking liquid separately.)
3. In a 3 1/2-quart slow cooker, combine the reserved 1 cup of cooking liquid, 1 chopped onion, 1 cup of chopped green pepper, 2 crushed garlic cloves, 1 cup pure maple syrup, 1/4 cup Gulden's Zesty Honey Mustard, and 1/4 cup of Prego Heart Smart Italian Spaghetti Sauce and 1/4 tsp Cayenne pepper spice or Cajun Seasoning if desired (optional for a kick). Stir in the drained beans. Cover and slow-cook until the beans are just tender, 7 to 8 hours on low (200 degrees F).
4. Increase the heat to high (300 degree F), uncover, and cook until the excess liquid has evaporated, about 1 hour.
Serve over rice, baked potato or add some elbow macaroni with chopped fresh tomatoes (not included in calculation). Great with green salad and fruit!
Number of Servings: 12
Recipe submitted by SparkPeople user LOWSALTCOOK.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 196.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.9 g
- Protein: 5.4 g
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