Slow cooked in a flavorful sauce, the wonderful aroma of these simmering beans will warm your heart and your kitchen. Beans are fall and winter comfort food. They are naturally low in fat and high in vegetable protein, vitamins, minerals and fiber. Remember that one cup dried beans will yield slightly more than 2 cups cooked.
2 cups dried white navy beans, picked over, washed and soaked (May substitute canned beans by using three 15 ounce cans of navy beans or great northern beans. Drain and rinse. Proceed with recipe.)
1 small onion, diced
4 tablespoons molasses
4 teaspoons Dijon mustard
2 tablespoons ketchup
1/2 teaspoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoons cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider, boiling (I used the cooking juices from the ham, which already had brown sugar and I snuck in 1 tsp. bacon drippings)
Boiling water
To prepare beans:
Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beans in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 1 minute, turn heat off and let stand for 1 hours or more.
Drain beans. Bring liquid to a boil. Pour beans into your CrockPot. Add all the ingredients, stir and add enough reserved boiling liquid to cover beans. Cook on Low Setting 6-8 hours.
I have all these finis -- even the bacon fat you snuck in. Sounds like a wonderful weekend meal to fill the house with good smells -- and good eating!
ReplyDeletemmmmm nom nom nom nom nom! Literally, that's what I said when I saw this recipe. Looks fantastic! Thanks so much for linking up to Friday Potluck this week!
ReplyDeleteI can imagine how amazing these beans must have been with the juices from the ham:@)
ReplyDeleteWow I can eat the photo they look great!
ReplyDelete