Ingredients

Baked Beans Image - Masterfile

3 cans (15 ounces each) pinto beans, rinsed and drained

2/3 cup canned crushed tomatoes

1/2 cup chopped onion

1/3 cup packed light brown sugar

3 tablespoons dark rum or bourbon

2 tablespoons Dijon mustard

1/2 teaspoon thyme

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions

1. In a 4- or-6-quart electric slow cooker, combine the beans, tomatoes, onion, brown sugar, rum, mustard, thyme, ginger, and salt.

2. Cook on low until the beans have absorbed most of the liquid and are rich and flavorful, 4 to 6 hours. Makes 8 servings

Nutrition Facts

PER SERVING 181 calories, 0.9g total fat (0.1g saturated), 0mg cholesterol, 8g dietary fiber, 34g carbohydrate, 8g protein, 518mg sodium

Good source of: fiber, folate, potassium, thiamin

Baked beans are a natural for a slow cooker. In a traditional baked bean recipe, small white beans are cooked in a ceramic bean pot in a very low oven for hours. The cook has to keep an eye on the beans, adding liquid now and again to be sure the beans don’t bake dry. The electric slow cooker solves the problem by keeping the moisture in. We've also streamlined the process by starting with canned beans, since dried beans have to be soaked overnight before you can cook them. Most of the flavors of a traditional baked bean dish are still here, though, including a splash of rum or bourbon. The only obvious omission is the piece of pork fatback that is usually included.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at HealthCommunities.com

Published: 11 Oct 2011

Last Modified: 06 Apr 2015