These baked beans are super easy to throw together, just spend a few minutes on the prep and let your slow-cooker do the rest! Give this recipe a try next time you’re asked to bring a dish to pass, you’ll never want to buy the canned ones again!
1 pound (about 21⁄4 cups) dried navy beans, sorted and rinse
2 cups yellow onions, diced
3⁄4 cup ketchup
1⁄4 cup Blackstrap molasses
1⁄4 cup light brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoons chili powder
1 tablespoons nutritional yeast flakes
2 teaspoon dry mustard, or 2 tablespoons
spicy brown or Dijon mustard
4 cups water
Freshly ground black pepper
Hot pepper sauce (optional)
Place beans in a large pot, and cover with water. Bring to a boil over high heat, and boil for 2 minutes. Cover, remove from heat, and set aside to soak for 1 hour. Drain beans in a colander, and discard soaking liquid.
In a medium or large slow cooker, combine yellow onions, pre-soaked navy beans, ketchup, blackstrap molasses, light brown sugar, apple cider vinegar, chili powder, nutritional yeast flakes, and dry mustard. Pour in water.
Cover and cook on low for 7 or 8 hours or until beans are tender.
Taste and season with sea salt, black pepper, and hot pepper sauce.
Makes about 16 half cup servings.
Nutritional Information (per 1/2) cup
total fat: .2 grams
sodium: 73 mg
carbs: 18 grams
fiber: 3 grams
sugar: 9 grams
Protein: 2.6 grams