Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups dried navy beans
  • 6 slices nitrate-free bacon, cooked & crumbled (optional, omit for vegetarian)
  • 2 red bell peppers, diced small
  • 1 medium onion, diced small
  • 1 large carrot, peeled and diced small
  • 1 (15 oz jar) crushed tomatoes
  • 1/4 cup pure maple syrup
  • 3 Tbsps dijon mustard, OR 1 Tbsp mustard powder
  • 3 Tbsps apple cider vinegar
  • 1 tsp chili powder
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 3 1/2 cups water

Instruction

  • Soak your dried navy beans covered in water; let them soak for at least 6 hours or overnight, or follow package instructions for soaking.
  • Drain and rinse soaked beans thoroughly in a colander.
  • ➡️ For Slow Cooker/Crockpot:
  • Add your beans, bacon, carrot, bell peppers and onion into the crockpot.
  • Add in crushed tomatoes, maple syrup, mustard and vinegar. Give it all a good stir.
  • Add in chili powder, sea salt, pepper and bay leaves.
  • Pour in water and stir well.
  • Cover with lid and cook on LOW for 10-12 hours, or HIGH for 5-6 hours.
  • ➡️ For Stove-Top:
  • Heat a heavy Dutch oven over medium-high heat.
  • Add all your ingredients to the pot, and stir well.
  • Cover and bring mixture to a boil, once the mixture starts to bubble immediately reduce the heat and allow to simmer on low until thickened and beans are very tender, for about 1 hour.
  • ➡️ For Instant Pot :
  • Add all your ingredients to the pot, and stir well.
  • Place lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 20 minutes.
  • Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
  • ➡️ To Serve:
  • Once finished cooking, discard the bay leaves.
  • Taste and adjust sea salt and pepper according to your preference.
  • Serve your baked beans warm.
  • These baked beans stay well refrigerated for 3 days, or frozen for up to 2 months in sealed containers.