Low Salt Vegetarian Vermont Beans, Crockpot
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Salt Vegetarian Vermont Beans, Crockpot calories by ingredient
Introduction
Inspired by an old Vermont "Sugarbush" recipe in which the baked beans are sweetened with local maple syrup. Be sure the beans are par-cooked before mixing with the other ingredients! Yummy as a side dish, for cookouts or as a main meal with rice! Inspired by an old Vermont "Sugarbush" recipe in which the baked beans are sweetened with local maple syrup. Be sure the beans are par-cooked before mixing with the other ingredients! Yummy as a side dish, for cookouts or as a main meal with rice!Number of Servings: 12
Ingredients
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Beans, great northern, 2 lbs (may also use 1lb of pink w/1lb Navy)
2 Onions, raw
Garlic, 2 cloves
Pure Vermont Maple Syrup, 1 cup
Gulden's Golden Zesty Honey Mustard, 1/4 cup
Pepper, Cayenne or Cajun Seasoning, 1/4 tsp (optional)
Green Peppers (bell peppers), 1 cup, chopped
Prego Heart Smart Traditional Italian Sauce, 1/4 cup
Directions
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.