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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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From the FoodTV. These are really tasty with some good multigrain bread. I am posting the cooking time and setting as suggested by the recipe's author but let your own slow cooker be your guide. I had to turn mine up to high half way through. Ingredients:
1 1/4 cups dried navy beans, soaked overnight in |
3 cups water |
1 onion, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon brown sugar |
1/2 teaspoon dijon mustard |
2 teaspoons white vinegar |
1/4 cup molasses |
1/2 cup ketchup |
1 teaspoon chili paste (if unavailable, substitute 1 tsp. chili powder) |
2 tablespoons maple syrup |
5 slices bacon |
Directions:
1. Put the beans to soak in the centre crock of the slow cooker overnight.
2. In the morning, turn the slow cooker to high.
3. Chop the onion and add it to the crock as you chop.
4. Add, in order, the salt, pepper, brown sugar, mustard, vinegar, molasses, ketchup, chili paste and maple syrup.
5. Stir until well combined.
6. Lay the bacon on top and cover with the lid.
7. Reduce the heat to low and cook for 7 hours. (Check the progress of the beans about half way through - you may have to turn the heat back up to high.).
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