Slow Cooker Beans
These tangy beans cook in a slow-cooker. Serve this dish at your next potluck dinner.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe (339g)
- Rating
- 3.70 of 5 (23 ratings)
Food groups
- Vegetables: 1 1/2 cups
Ingredients
- 1 pound pinto beans (16 ounce dried, rinsed)
- 4 cups hot water
- 2 onions (chopped)
- 1 tablespoon chili powder
- 3/4 cup barbecue sauce
- 1/2 cup ketchup
- 1 1/2 tablespoons mustard
- 2 dashs hot sauce
Directions
- Wash hands with soap and water.
- Mix beans, water, onion, and chili powder in slow cooker.
- Cover and cook on low for 7 hours or until tender.
- Drain.
- Stir in barbecue sauce, ketchup, mustard, and pepper sauce.
- Cook on high for 15 minutes or until hot through.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 377.42 |
| Total Fat | 1.54 g |
| Saturated Fat | 0.32 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 75.72 g |
| Dietary Fiber | 11.38 g |
| Total Sugars | 19.05 g |
| Added Sugars included | 15 g |
| Protein | 17.71 g |
| Calcium | 131 mg |
| Potassium | 1157 mg |
| Sodium | 652.75 mg |
| Copper | 1 mg |
| Iron | 5 mg |
| Magnesium | 135 mg |
| Phosphorus | 332 mg |
| Selenium | 5 mg |
| Zinc | 2 mg |
| Vitamin A | 30 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 10 mcg |
| Folate | 314 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 76 mg |
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Source
Recipe by: Montana State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/slow-cooker-beans. Federal works are public domain in the United States.