Baked Beans With Dehydr8

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Adapted from Chocolate Covered Katie

Baked Beans With Dehydr8


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)

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


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.

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