These homemade baked beans will leave you speechless. A simple change to a few ingredients made this year-round favorite become a low-calorie, protein-packed staple of cookouts and picnics.
Ingredients
1/2 lb. uncooked, pinto beans, soaked overnight in water
1 can (15 oz.) no salt added tomato sauce
2.5 Tbsp. reduced sodium Worcestershire sauce
1 3/4 cup water
2 Tbsp. apple cider vinegar
2 garlic cloves, minced
1 1/4 tsp. chili powder
1/2 tsp. onion powder
Salt and pepper, to taste
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1. Place all ingredients in crockpot, stir, and cook on high for 7 hours (or until beans are soft and sauce has thickened). Let sit for one more hour with heat turned off and lid on. Serve and enjoy!
