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Slow Cooker Beans

Slow Cooker Beans

22 Ratings
22 Ratings
Recipe Image
Slow Cooker Beans in a bowl
Makes: 6 servings
Total Cost: $$$$

These tangy beans cook in a slow-cooker. Serve this dish at your next potluck dinner.

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 dashes hot sauce

Directions

  1. Wash hands with soap and water.
  2. Mix beans, water, onion, and chili powder in slow cooker.
  3. Cover and cook on low for 7 hours or until tender. Drain.
  4. Stir in barbecue sauce, ketchup, mustard, and pepper sauce.
  5. Cook on high for 15 minutes or until hot through.

Notes

Learn more about:

Source:

Montana State University Extension Service

Nutrition Information

Serving Size: 1/6 of recipe (339g)
Nutrients Amount
Total Calories 343
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 567 mg
Carbohydrates 69 g
Dietary Fiber 10 g
Total Sugars 17 g
Added Sugars included 13 g
Protein 16 g
Vitamin D 0 mcg
Calcium 118 mg
Iron 4 mg
Potassium 1061 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 343
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 69 g
Dietary Fiber 10 g
Total Sugars 17 g
Added Sugars included 13 g
Protein 16 g
Minerals
Calcium 118 mg
Potassium 1061 mg
Sodium 567 mg
Copper 543 mcg
Iron 4 mg
Magnesium 123 mg
Phosphorus 301 mg
Selenium 3 mcg
Zinc 2 mg
Vitamins
Vitamin A 28 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0 mg
Vitamin C 4 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 9 mcg
Folate 290 mcg DFE
Thiamin 0.5 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 69 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 3/4 cups

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