- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 1½ cups
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These slow-cooker baked beans made with canned beans are the ultimate fuss-free comfort food. Cannellini beans and tomato paste are combined with onions and maple syrup to achieve the perfect balance between tangy and sweet, while mustard and ground cloves add depth. Whether you're craving a hearty winter warmer or a summer side that won’t overheat your kitchen, this slow-cooked classic has you covered.
For more inspiration, check out these tasty ideas:
- Easy Vegan Baked Beans
- Caponata Beans and Polenta
- 8-Ingredient Slow-Cooker Chili
- Slow-Cooker Vegan Cassoulet
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Ingredients
- 4 15-oz. cans no-salt-added cannellini beans, rinsed and drained (6 cups)
- 3 cups finely chopped onions
- ¼ cup pure maple syrup
- 1 6-oz. can no-salt-added tomato paste
- 1½ tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
Instructions
- In a 5- to 6-quart slow cooker stir together all ingredients and 3 cups water. Cover and cook on high 5 to 6 hours or until onions are tender and liquid is saucy.
Nutritional Information:
Per serving (1½ cups): 313 calories, 62 g carbohydrates, 18 g protein, 0.9 g total fat, 0.2 g saturated fat, 0 g cholesterol, 163 mg sodium, 13 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(0 from 0 votes)Do you use ground mustard or prepared yellow mustard in the recipe?
Prepared yellow mustard!
I'm concerned about 16 g sugar in one serving. I'm going to try cutting the syrup & paste in half. May need to adjust the amounts of mustard, vinegar and cloves to compensate for this change.
Could Truvia or Allulose, or any other non-glycemic sweetener, work as well, I wonder? Would the consistency/texture of the final product change? Those sweeteners would lower the sugar grams per serving - can't do much to lower the natural sugar count in the tomato paste and the beans as well.
Did you use ground mustard or prepared yellow mustard??
Hi Mary, You use prepared yellow mustard for this recipe. Sorry for the confusion, we've corrected the introduction.