Description
Tangy and sweet baked beans made in a crock pot, blending smoky barbecue sauce, pineapple, and spices. A crowd-pleasing, hands-off side dish perfect for gatherings or comfort meals.
Ingredients
1.25 lbs (567g) pinto beans, canned or cooked
15 oz (425g) pineapple chunks
1 cup barbecue sauce (no pork or alcohol)
2/3 cup brown sugar
1/3 cup pure maple syrup
1 medium onion, chopped
2 cloves garlic, minced
1 tsp vegetarian liquid smoke
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/3 cup pineapple juice
Instructions
Combine all ingredients in a crock pot.
Stir to coat beans evenly in the sauce mixture.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Before serving, stir well and adjust seasoning if needed.
Notes
For smokiness: use liquid smoke or add 1 tbsp of a smoky, pork-free seasoning blend.
Substitute green beans or kidney beans if preferred.
Add grilled bell peppers for a fresh twist.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Vegan alternative: Ensure BBQ sauce is vegan and replace brown sugar with maple syrup or coconut sugar.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25g
- Sodium: 700mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg