Unbelievable, but true! If you slowly cook raw Spanish peanuts in a simple baked bean sauce for a 24 hours they transform into delicious low carb baked "beans." This is a fix it and forget it recipe!
Slow-Cooked Baked "Beans" 1-1/2 cups raw Spanish peanuts, soaked overnight in 3 cups water (I used this brand) 1/4 cup water 1/2 cup beef broth or vegetarian "beef" broth (I used this brand) 2 tbsp. tomato paste 2 tbsp. chopped onion 1 medium garlic clove, minced 3/4 tsp. liquid smoke 1/2 tsp. apple cider vinegar (I used this brand) 1/2 tsp. unrefined sea salt (I used this brand) 1/4 tsp. dry mustard 1/4 tsp. ground black pepper Zero carb. sweetener equivalent to 1/4 cup sugar, or to taste
1. Soak peanuts overnight in water, rinse and drain.
2. Grease the inside of a 1 quart slow cooker and add all ingredients, stirring to coat peanuts. Cover and cook 24 hours. Yes, 24 hours! It takes a long time for the peanuts to soften. If necessary, add several tablespoons of broth if sauce evaporates too much.
3. If you like a thicker sauce, thicken with a small amount of konjac powder blended with1 tablespoon water, stirred in and allowed to cook 15 minutes. *It should only take 1/8 to 1/4 tsp. Konjac powder.
Servings: 4 Yield: Just over 2 cups
Note: Recipe can be doubled and a 2-1/2 to 3 quart slow cooker can be used.
Nutrition Facts Serving size: about 1/2 cup Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 326
% Daily Value Total Fat 27g 42% Saturated Fat 4g 21% Cholesterol 0mg 0% Sodium 437mg 18% Potassium 520mg 15% Total Carbohydrates 11g 4% Fiber 6g 23%