This you can make one of two ways – with dried or canned beans, depending on your time. Cooking beans from scratch is the way to go for many reasons – no added salts, right texture, the sugars can break down better giving you less digestive troubles – but canned beans are a savior when you’re out of time!
1 lb. (about 2 1/4 cups) dried navy beans, sorted and rinsed
OR 2 cans navy beans, drained and rinsed.
1 yellow onion, diced
1/4 green bell pepper
3/4 c tomato paste
1/4 c molasses
1/3 c agave
2 tbsp apple cider vinegar
1 tbsp chili power
2 tsp dijon mustard
4 c water
salt and pepper
hot sauce, optional
- Dry Beans
- Place beans in a large pot, cover with water. Bring to boil over high heat and boil for a few minutes. Cover, remove from heat, set aside to soak for 1 hour. Drain beans.
- Medium or large slow cooker, combine onions, bell pepper, pre-soaked beans, tomato paste, molasses, agave, vinegar, chili powder, and dijon mustard. Add the 4 cups of water.
- Cover and cook on low for 7-8 hours until beans are tender.
- Taste and season with salt and pepper and add the hot sauce if desired. Canned Beans
- Sautee onions and bell pepper until onions are translucent and bell pepper is soft.
- Add tomato paste, molasses, agave, vinegar, chili powder, and dijon mustard and simmer for a few minutes.
- Add the beans, stir to combine and simmer on low. If needed add some water to thin out the sauce. Heat through and simmer for 10-15 minutes.