Slow Cooker Boston Baked Beans, flavored with molasses and brown sugar, are a perfect side dish for parties and picnics.
Boston Baked Beans are one of those recipes that just seems made for the CrockPot, and cooking the beans on low heat for a long time means that every bean gets infused with the flavors of molasses, brown sugar, mustard, cloves, pork, and onions that make these beans so delicious. These Slow Cooker Boston Baked Beans from Simply Recipes will cook for 8 hours on low, although actual cooking time with bean dishes always depends on the age of the beans.
|(Photo from Skinnytaste.)|
|(Photo from Cookin’ Canuck.)|
Slow Cooker Vegan Barley and Lentil Pilaf with Mushrooms and Spinach is a delicious vegan dish made in the slow cooker.
You can tell from reading the ingredients that this Vegan Barley and Lentil Pilaf with Mushrooms and Spinach from The Perfect Pantry is loaded with flavor. You’ll need 30 minutes to soak the dried mushrooms to get them to release the liquid that adds flavor, and then the recipe can cook in the CrockPot for four hours while you’re busy doing something else.
Ingredients for Slow Cooker Vegan Barley and Lentil Pilaf:
- pearl barley
- brown lentils
- onion, diced
- vegetable stock, or your favorite homemade stock
- dried mushrooms (porcini or wild mushrooms)
- tomato paste
- thyme leaf
- Kosher salt and fresh ground black pepper
- cremini mushrooms, dirt brushed off, stems removed, quartered
- baby spinach leaves