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WW Recipe of the Day: Slow Cooker Moroccan Baked Beans
While I love baked beans, I have to admit that I’ve never actually tried making them before.
Since Martha had such a good result making these more traditional slow cooker baked beans, I knew the slow cooker was definitely the way to go.
I found this recipe for Slow-Cooked Moroccan Baked Beans in Homemade in a Hurry: More than 300 Shortcut Recipes for Delicious Home Cooked Meals (affiliate link) – my new favorite cookbook, by my new favorite cookbook author, Andrew Schloss.
Since the recipe leaped off the page at me, I figured this is the one that I wanted to make in my crock pot.
The beans came out so tender, flavorful and delicious. We enjoyed them with some grilled chicken breasts and a simple green salad.
While these beans taste great by themselves, I could also imagine adding in some already-cooked shredded rotisserie chicken for a quick lunch.
How Many Calories and WW Points in these Crock Pot Moroccan Baked Beans?
According to my calculations, each serving has about 150 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you like these Slow Cooked Moroccan-Spiced Vegetarian Baked Beans, be sure to check out my other WW friendly recipes including: Slow Cooker Baked Beans, Slow Cooker White Beans, Crock Pot Creole White Beans with Chicken, Crock Pot White Beans + Shrimp and Slow Cooker Caribbean Black Beans
If you’ve made this Moroccan Crock Pot Baked Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Moroccan Baked Beans
Ingredients
- 1 pound dried white beans (navy beans or Great Northern)
- 1 cup chopped onion
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 1/4 cup honey
- 4 carrots, peeled with the ends cut off and chopped into chunks
- 32 ounces vegetable broth (affiliate link)
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Ideal slow cooker size: 4-Quart.
- If desired, rinse beans before adding to slow cooker (but it’s not necessary to soak them first, according to Schloss).
- Add chopped onion, coriander, cumin, cinnamon stick, honey, chopped carrots, and broth to slow cooker.
- Cover and cook on LOW about 10 hours, or until the beans are tender and the majority of the broth has been absorbed.
- Season with lemon juice and salt and pepper, to taste, before serving.
- Don’t forget to take out the cinnamon stick before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Homemade in a Hurry: More than 300 Shortcut Recipes for Delicious Home Cooked Meals (affiliate link) by Andrew Schloss
If You Like Slow Cooker Moroccan Baked Beans You May Also Like
- Instant Pot Brown Sugar Baked Beans (SkinnyTaste)
- Easy Baked Bean Soup (Simple-Nourished-Living)
- Bubble Up BBQ Chicken and Beans Bake (EmilyBites)
- Italian Slow Cooker Pork and White Bean Stew (Simple-Nourished-Living)
