Adapted from Chocolate Covered Katie
Baked Beans With Dehydr8
Ingredients
½ lb. pinto or white beans, soaked overnight in water
1 can “no salt added” tomato sauce (15oz)
2 ½ tbsp soy sauce or gluten-free soy sauce (45g)
1 ¾ cup water or vegetable broth (420g)
2 tbsp Dehydr8 Vinegar (30g)
2 tsp minced garlic (10g)
1 tbsp molasses (blackstrap or regular) (15g)
⅛ tsp pure stevia extract, or 4 tbsp brown sugar or coconut sugar
½ tsp salt
1 tbsp cumin powder
1 ¼ tsp chilli powder
½ tsp onion powder
Instructions
Crockpot baked beans recipe: Drain and rinse the beans. Lightly grease a crockpot (mine is 4 quarts), then add all ingredients. Cover with the lid, and cook on high 7 hours or until beans are soft. Turning off the crockpot, but keeping the lid closed, let sit 1 hour. Serve immediately, or transfer to a container and refrigerate for up to 4 days. If reheating, add a little water (up to ½ cup for the entire recipe) and stir, then heat.