| Total: | 11 hr 15 min |
| Active: | 5 min |
| Yield: | 12 servings |
Ingredients
- 1 bag dried navy beans, soaked overnight
- One 6-ounce can tomato puree
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tablespoon dry mustard
- 8 slices bacon, cut into 1-inch pieces
- 1 large onion, diced
- 1/4 cup cider vinegar
- Kosher salt
Instructions
- Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
- Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
- Before serving, stir in the cider vinegar and season to taste with salt.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 133 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 13 mg |
| Sodium | 177 mg |
Reviews
Pretty good! I added some liquid smoke & Tabasco, although a little too much Tabasco. The beans were still a little firmer than I like, but overall it was very good. Will make again!
I suspect it’s tomato paste, not purée that is required.
These were really good and I would definitely make again, but I did make a couple changes. I thought the recipe seemed pretty sweet so I halved the amount of brown sugar and they were still very sweet so I added some garlic powder and it helped balance it out. My husband really liked them and the house smelled fabulous!