kathysrecipebox

Cooking with food intolerances

Baked Beans January 11, 2011

1 lb. navy beans

4 slices bacon,  chopped

1/2 c. minced onion

1/2 c. sugar

1/4 c. maple syrup

1 tsp. dry mustard

1/2 tsp. sea salt

2 Tbs. tomato paste (optional)

3 cups water

Soak Navy beans overnight or bring to a boil in water on top of stove and let sit for an hour. You can put the bacon in raw or cook and then crumble up the bacon and use the bacon grease as well.  Then put all ingredients in slow cooker and cook on low for 8-10 hours.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s