Slow Cooker Lentil Baked Beans– This classic summer side recipe gets a makeover with lentils! Quick and easy, and lower in sugar for a healthy alternative to the canned varieties.
Hey there all my fine felines!
Get pumped, cuz today I finally made my second, as in one, TWO recipe video for your viewing pleasure! You can skip all this small talk and go straight to it at the bottom of this post, or you can sit tight with your seats in the upright and locked position while I profess my love for lentils.
Yes, lentils. The forgotten legume. Chickpeas to hummus. Pintos to refried. Black beans to just about anything. But what about the lentils?!
Unless you’re big on Indian food, then you’re with me and are all about that dhal. But what about an American classic?!
And the latest introduction, baked bizz-eans.
..or lentils rather. Baked lentils just didn’t sound as backyard BBQ as baked beans did. So here we are.
I made them with a bit less sugar, and nixed the bacon to make these something every eating preference can enjoy. I’m all about spreading that legume love as far as I can, but you can always add the bacon back in if that’s more your style.
But these babies are full of iron, fiber, and protein, magic, and wonder which is why I love them so much. So you best be hoppin’ on the groovy legume train right about now.
- 1 pound brown lentils
- 1 yellow onion, chopped
- ⅓ cup molasses
- ¼ cup maple syrup
- 1 (6 ounce) can tomato paste
- 1 tablespoon yellow mustard
- 1 teaspoon liquid smoke
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups water
- In a 1.5 quart slow cooker, all all ingredients.
- Stir to combine, cover, and cook on high for 3.5 hours, or until lentils are soft.
- Remove from heat, and serve.
- Store in refrigerator for up to 5 days.
And here’s the video! You can also catch it on Youtube if it isn’t streaming below.
Make it a great day!
What’s your favorite type of bean/legume?
Favorite summer side dish?