| Servings | Prep Time | Cook Time |
| 10 | 20minutes | 7hours |
| Servings | Prep Time |
| 10 | 20minutes |
| Cook Time |
| 7hours |
Ingredients
- 2 pounds dry white or navy beans (907g bag of beans)
- cold water (for soaking beans)
- 6 cups cold water (for cooking)
- 3⁄4 cups maple syrup
- 1⁄2 cup fancy molasses
- 1 can tomato paste (163 ml can)
- 1⁄2 package bacon (allergen and sulphite free)
- 1 onion (chopped)
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
Servings:
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Ingredients
Servings:
Units:
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Instructions
- Place the beans in large bowl. Cover with water and soak for approximately 8 hours (overnight) at room temperature. Add water, as needed, so that the beans are always covered. Rinse beans and drain.
- In a 6 Quart slow cooker, combine and stir together all the ingredients. Cook for 6-7 hours on high. About 2 hours before the beans are finished cooking, adjust the seasoning to your taste.
- Allow to sit for 2 hours before serving for the beans to soak up all the liquid and sauce to thicken.
Recipe Notes
The beans will be better the next day, once they have absorbed all the liquid.
Store leftovers in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before reheating over low heat.
Replace maple syrup with 1 cup of brown sugar for a more economical version. You can also replace the tomato paste with ketchup.
