Recipes

My Library
Welcome!

Create your SPLENDA® Recipe Box so you can save and organize favorite recipes, rate and review recipes you've tried and more.

join

Existing user? Click here to sign in:

sign in
SPLENDA®
 

Slow Cooker Baked Beans

Smoked turkey leg gives these slow cooked baked beans a rich, smokey flavor.

Rate it
  • Serves: 10
  • Prep Time: 1 Hour 5 Minutes
  • Cook Time: 10 Hours
  • Total Time: 11 Hours 5 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 10

Serving Size: 3/4 cup baked beans

Amount Per Serving
 
Calories:
240 
Calories from Fat:
30 
Total Fat:
3.5g 
Saturated Fat:
0.5g 
Cholesterol:
25mg 
Sodium:
940mg 
Total Carbs:
36g 
Dietary Fiber:
11g 
Sugars:
13g 
Protein:
15g 

DIRECTIONS

  1. Put beans in large bowl with water to cover and soak overnight. Or boil beans and water in saucepan 3 minutes; remove from heat, cover, and soak 1 hour. Drain.

  2. After beans have soaked, combine ketchup, SPLENDA® Brown Sugar Blend, mustard, and black pepper. Set aside.

  3. Place smoked turkey leg or ham hock in a large slow cooker and pour soaked and drained beans over top.

  4. Heat oil in large deep skillet or wide saucepan over medium-high heat. Add onions and bell peppers and cook, stirring occasionally, for 3 minutes, or until just tender. Add broth and bring to a boil. Remove from heat and stir in half of prepared sauce. Scrape mixture into slow cooker. (Refrigerate remaining sauce.) Cover and cook on Low 10 to 12 hours, or until beans are tender and sauce is slightly thickened.

  5. Remove meat from beans and set aside to cool. Turn slow cooker to High. Combine chili powder and remaining prepared sauce, and stir into beans. Remove skin and bone from meat and break meat into small pieces. Stir meat into beans and cook 10 minutes.

NOTE

Serving Size: 3/4 cup baked beans

INGREDIENTS

  • 1 pound small dried beans, such as navy, pink, or a combination
  • 1/2 cup reduced-sugar ketchup
  • 1/4 cup SPLENDA® Brown Sugar Blend
  • 2 tablespoons spicy brown mustard
  • 1/2 teaspoon ground black pepper
  • 12 ounces smoked turkey leg or ham hock
  • 2 teaspoons canola oil
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 4 cups chicken broth
  • 1 teaspoon chili powder

© McNeil Nutritionals, LLC, 1996-2011 | Ft Washinton PA, USA. All rights reserved.

This site is published by McNeil Nutritionals, LLC which is solely responsible for its contents. It is intended for visitors from the USA.

This site contains links to websites to which our Privacy Policy does not apply. We encourage you to read the privacy policy of every website you visit.

This link will take you to a website to which this privacy policy does not apply.
We encourage you to read the privacy policy of every website you visit.