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.


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