Ingredients
The following ingredients have 8 Servings
- 1 ½ lbs dry organic navy beans (My local health food store has them in the bulk section)
- 1 lb bacon (chopped (preferably from a trusted local organic/pasturing pig farmer – see Tips section for sourcing info))
- 2 small onions (sliced long)
- 6 cloves garlic (minced)
- 15 oz organic tomato sauce (1 can)
- ¼ cup water
- ⅓-1/2 cup pure maple syrup
- ½ cup organic blackstrap molasses
- ¼ cup organic Dijon or regular mustard (watch ingredients!)
- 1 tsp chili powder
- ¼ tsp chipotle powder (could add more if you like more heat)
- Sea salt/pepper to taste
Instruction
- A couple days before you want to make your beans, sprout your beans according to my sprouting post linked up at the top. It is also linked up below here in the Tips section.
- Cook your soaked/sprouted beans in water or chicken stock (just cover the beans with water to cover a couple inches, bring to a boil, and simmer for a good hour or 2. At this point you can either freeze your cooked beans until you are ready to make your baked beans, keep them in the fridge up to a week until you are ready to make your beans, or make the baked beans right away.
- In a large stock pot, fry the bacon pieces in a tablespoon or 2 of butter or coconut oil until their fats start rendering out.
- Add the onion and cook for 5-7 minutes while stirring occasionally.
- Add the garlic and cook for a minute.
- Add the rest of the ingredients including the cooked beans and bring to a simmer.
- Put the lid on and let the beans low simmer for 30ish minutes until it thickens. Stir every 5-10 minutes.
- Taste test for salt and pepper – and if you want more heat from more chipotle.
- You may store in a crockpot on low or warm if you are taking this to a picnic or park.
