1 lb dry canario or white beans – pea, navy, cannellini (not canned)
2 medium onions, peeled and finely chopped
2 Tbsp Olive Oil
5.5 oz canned tomato paste
3/4 c Ketchup
3/4 c dark, unsulfured blackstrap molasses
4 cloves garlic, passed through a garlic press
1/4 cup dark agave nectar (the dark is better to use than the light) or honey
2 tsp dry mustard
1 tsp sea salt
1 tsp freshly ground black pepper
*Optional: 1 package lean turkey bacon or center cut bacon, cooked & crumbled
INSTRUCTIONS:
1. Place beans in a large soup pot or sauce pan and cover with at least 4 inches of water. Soak overnight to help get the “gassiness” out
The next day, drain the beans and cover with clean, fresh water plus a bit of sea salt. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and rinse.
2. Place the cooked beans in the slow cooker. Add at least 6 cups of water, completely covering the beans. Place of low (long cook) setting and cook for 10 hours. The beans are ready when the skins split. Scoop out 2 cups of the cooking liquid and set aside. Discard the rest of the liquid and return the beans to the crock pot.
3. In a medium skillet heat 2 tablespoons olive oil. Add onion and garlic. Reduce heat and sauté until soft. Add to beans in the slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave nectar, mustard, sea salt and black pepper. Add reserved 2 cups bean-cooking liquid. Mix well. Pour over bean/onion mixture. Cover and cook on low for 6 hours. Stir in crumbled bacon reserving a little to sprinkle on top if desired.
Quick & Easy “Slow” Cooker Baked Beans Recipe | Danica's Daily
2 medium onions, peeled and finely chopped
2 Tbsp Olive Oil
5.5 oz canned tomato paste
3/4 c Ketchup
3/4 c dark, unsulfured blackstrap molasses
4 cloves garlic, passed through a garlic press
1/4 cup dark agave nectar (the dark is better to use than the light) or honey
2 tsp dry mustard
1 tsp sea salt
1 tsp freshly ground black pepper
*Optional: 1 package lean turkey bacon or center cut bacon, cooked & crumbled
INSTRUCTIONS:
1. Place beans in a large soup pot or sauce pan and cover with at least 4 inches of water. Soak overnight to help get the “gassiness” out
2. Place the cooked beans in the slow cooker. Add at least 6 cups of water, completely covering the beans. Place of low (long cook) setting and cook for 10 hours. The beans are ready when the skins split. Scoop out 2 cups of the cooking liquid and set aside. Discard the rest of the liquid and return the beans to the crock pot.
3. In a medium skillet heat 2 tablespoons olive oil. Add onion and garlic. Reduce heat and sauté until soft. Add to beans in the slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave nectar, mustard, sea salt and black pepper. Add reserved 2 cups bean-cooking liquid. Mix well. Pour over bean/onion mixture. Cover and cook on low for 6 hours. Stir in crumbled bacon reserving a little to sprinkle on top if desired.
Quick & Easy “Slow” Cooker Baked Beans Recipe | Danica's Daily