Instead of making baked beans, try this Slow Cooker Barbecue Lentils instead. Great as a side dish, meatless sandwich, or main course.
My father always loved baked beans growing up but I never really understood the appeal. Quite honestly, I didn't really like beans at all. Then suddenly that all changed when I moved out to Los Angeles and fell in love with beans by way of all the amazing Mexican food I was eating. Fast forward a few years and I love almost all kind of beans but still am not a huge fan of baked beans. However I discovered I am a fan of these baked bean inspired Barbecue Lentils. The lentils have an earthier flavor that I really love with the smoky, tomato-y, slightly sweet barbecue sauce. And since I like heat, I always throw some canned chipotle peppers in the mix as well.
Slow Cooker Barbecue Lentils
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- 2 cups dry lentils
- 4 cups water
- 1 U sweet onion, diced
- 4 U garlic cloves, minced
- 1/4 cup brown sugar (or honey)
- 1/4 cup Dijon mustard
- 1 cup tomato sauce
- 2 tbsp. tomato paste
- 2 tbsp apple cider vinegar
- 2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
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Rinse the lentils under running water. Add everything but the lentils to the slow cooker and stir well. Add the lentils and stir. Cook on low for 8 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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