1 pound navy beans
3/4 cup molasses
1 medium onion, grated
1/4 cup brown sugar
2 tsp paprika
1 tsp dry mustard
1 6oz can of tomato paste
2 cups water
Tomato paste was a last minute addition. I thought perhaps I added a bit too much molasses and wanted some contrast.
This whole process began a day ahead of time. I soaked navy beans in 2-inches overnight.
In the morning, I drained the beans. Covered them in a fresh 2-inches of water and cooked them on low for 3 hours.
Drain again. Add all of the ingredients + 2 cups of water. Cook for 10 hours on low. Stirring occasionally adding water when necessary.
Beautiful transformation. I’ll never go back to beans from a can. Dried beans are worth the extra time.
Enjoy,
Nora
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Isn’t it amazing what a difference dried beans can make? Last summer I had the opportunity to cook with fresh beans…and oh-my-goodness they were so good! If you ever have the chance…take it! I love baked beans, and I haven’t had them for years now. Thank you for sharing another great recipe with me Nora. I hope you have a good evening and a wonderful night of rest. Say hi to your sweet kitty for me!
I’m usually a crockpot-phobe, but this is definitely a way I’d eat what the result was
This looks like a great recipe – definitely resembles my beloved “cheater baked beans,” only even better because they’re not cheating! thanks for posting it!