With about 1o minutes of actual work. Wake up. Soak the beans. Go to work. Cook the beans. On day 2 you get to enjoy the best breakfast.
Ingredients
- 1 pound dry white Navy beans
- 2 medium onions, cut in wedges
- 1/3 cup white sugar
- 1/4 cup dark molasses
- 1/4 cup maple syrup
- 2 Tbsp. ketchup
- 2 tsp mustard powder
- 2 tsp vinegar
- 2 tsp baking powder
- 1/2 tsp black pepper
- 6 cups of water
Directions
Put the dry beans in a large bowl, and cover with at least 3 inches of water. Soak for 8 hours or more.
Drain soaking water. Mix 6 cups of water, baking soda, and beans in a large pot. Bring to a boil and simmer for 10 minutes.
Keep an eye on your pot or it’ll boil over and make a mess.
Slow Cooker
Pour water and beans into a crock pot. Spoon out about 1.5 cups of bean water and set aside.
Add the remaining ingredients, give it a stir and cook over low heat for 7 hours, or overnight.
Stir every few hours, and add in the extra bean water if it looks like it’s drying out.
Remove lid and simmer on high for 30 minutes to finish.
Oven
Preheat oven to 325 Fahrenheit.
In a large Dutch oven, combine beans, water and baking soda. Bring to a boil and simmer for 10 minutes.
Keep an eye on your pot or it’ll boil over and make a mess.
Spoon out about 1.5 cups of bean water and set aside.
Add the remaining ingredients, give it a quick stir. Cover with a lid or aluminum foil and pop it in the oven for 3-4 hours.
Stir every 45 minutes, and add in more bean water if it starts to dry out.
Finish with 30-45 minutes uncovered to caramelize.
Storage
Keep them in the fridge to eat for the week.
These beans freeze well if you separate into serving sizes. But for best results defrost in the fridge overnight then reheat on the stovetop or in the microwave before you put them on your toast.
Measuring Up 