HEARTY BEAN POT
Crockpot hearty bean pot
Ingredients
- 1 lb. dried Navy or Great Northern Beans
- 1 tsp. Vegetable Oil
- 2 medium Onions, chopped
- 3/4 cup Canadian-style Bacon, diced
- 6 cloves Garlic, minced
- 1 tsp. dried Thyme
- Dash of crushed Red Pepper
- 1/4 cup Molasses or Maple Syrup
- 1/4 cup Ketchup
- 2 Tbs. Worcestershire sauce
- 1 Tbs. Dry Mustard
- 3 cups Water, boiling
- 2 Bay Leaves
- 2 Tbs. Cider Vinegar
Instructions
- 1
Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours.
- 2
Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot.
- 3
In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes.
- 4
Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more.
- 5
Add the mixture to the beans in the crock pot.
- 6
Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.
- 7
Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours.
- 8
Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper.