Ingredients
- 1 1/4 cups dry white navy beans
- 5 cups water
- 1 onion, finely chopped
- 1 Tablespoon brown sugar
- 2 Tablespoons maple syrup (I have a butter light so I also added 1/4 - 1/2 tsp maple flavoring)
- 1/2 teaspoons pepper
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon hot pepper sauce (recipe called for 1/2 tsp. crushed chili paste, but I didn't have that.)
- 2 teaspoons vinegar
- 1/4 cup molasses
- 1/2 cup ketchup
- 1 cup water
- 4 bacon slices
Directions
- Rinse beans in a colander discarding any that are bad. Place beans, onion and 5 cups water in a large pot. Bring to a boil and boil for 15 minutes.
- Meanwhile combine brown sugar, maple syrup and flavoring, pepper, mustard, red pepper sauce, vinegar, molasses, ketchup and water in a crock pot. Trim and discard most of the fat from the bacon.
- Transfer beans and water to the crock pot and stir to combine. Lay bacon on top. Cook on high for 6 hours (I actually cooked this on low while we were at church (4 hours) then came home and turned it to high until dinner (4 more hours.)
- About 30 minutes before serving, remove 1 cup of the beans with sauce into a bowl. Mash with a fork. Redurn to the crock pot and stir. Place beans in the oven uncovered for 20 minutes (at 350 - I went ahead an moved this because I already had the oven pre-heated for the bread, and it needed a little more rise time.)
Here is the salad I made with this
Ingredients
- 1 bag mixed greens
- 5 strawberries
- 12 raspberries
- roasted pine nuts (had some left over from the other day.)
- 1 1/2 - 2 teaspoons strawberry jam (didn't measure, just scooped out a spoonfull
- 1 teaspoon apple cider vinegar
- 3 teaspoons water
- poppy seeds
Directions
Mix jam, vinegar and water with a whisk in a small bowl (I actually mixed mine in a gravy boat to make it easy to pour.) Sprinkle with poppy seeds and stir.
Rinse berries. Slice strawberries. Place greens on individual plates. Add 2 raspberries to each plate and some sliced strawberries. Sprinkle with pine nuts. Drizzle dressing on top.
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