Happy Monday! I hope you had a wonderful Thanksgiving! It is the Monday-after-the-holiday-no-one-wants-to-be-back-to-work day. Trust me, I know how you feel! (Even on a regular week, it is hard to go back to work!)
Time to drag out the crock pot once again! These baked beans go perfect with leftover turkey, by themselves, or really any meal.
Tangy yet Sweet – Baked Beans
Print this recipe!
2 cups pinto beans
2 cloves garlic, smashed, skins removed
1 onion, chopped
4 tbsp molasses
3 tbsp maple syrup
2 tbsp mustard
2 tbsp apple cider vinegar
1 cup tomato sauce or V8 tomato juice
4 tsp salt
First, cook the beans. Place the dry beans in a crock pot and cover with water. Add the smashed garlic. Cook overnight, or 10-12 hours, until tender. Add 2-3 tsp salt, or until your desired taste.
Drain the beans, and place back in the crock pot. Combine the rest of the ingredients with the beans in the crock pot. Cook on low for another 4-6 hours.
Serve!
Mmmm….everyone loves baked beans! When I was a kid, we always had them out of a can and I wasn’t big fan of them. But now that I know how good they can really be….!
Those beans look great! I like the addition of V-8 juice.
Thanks for adding your post to the link up Allie and I are hosting.
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