Crock Pot Curry Baked Beans
Curry spices, coconut milk, ginger, and brown sugar help make this easy Crock Pot baked beans recipe shine. These beans are SO full of flavor! Perfect for your next potluck or barbecue.
Ingredients
- 3 15-ounce cans pinto beans drained and rinsed [about 4 cups cooked beans]
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium clove garlic minced [about 1 teaspoon]
- 1 tablespoon minced fresh ginger about half of a thumb-sized piece
- 1 tablespoon curry powder
- 1/8 teaspoon crushed red pepper flakes more or less to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt plus more to taste
- 14 ounces lite coconut milk can sub full-fat coconut milk
- 6 ounces tomato paste
- 2 tablespoons dark brown sugar light works too
Equipment:
- One 3-quart or larger slow cooker
Equipment
- 1 3-quart or larger slow cooker
Instructions
- Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
- Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour it into the Crock Pot.
- Stir in the beans and toss gently until the beans are coated.
- Cook on low 8 - 10 hours until thick, rich, and bubbling.
- Taste and add additional salt if desired.
Nutrition Facts
Serving: 1g, Calories: 128kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 476mg, Potassium: 348mg, Fiber: 2g, Sugar: 8g, Vitamin A: 457IU, Vitamin C: 8mg, Calcium: 26mg, Iron: 1mg