Baked Beans

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!

Baked Beans

  • Servings: 4-6
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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
  1. 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.
  2. 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.
  3. Cover and cook on low for 7-8 hours until beans are tender.
  4. Taste and season with salt and pepper and add the hot sauce if desired.
  5. Canned Beans
  6. Sautee onions and bell pepper until onions are translucent and bell pepper is soft.
  7. Add tomato paste, molasses, agave, vinegar, chili powder, and dijon mustard and simmer for a few minutes.
  8. 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.


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