Clean Eating Baked BeansSubmitted by: FLIP_C
IntroductionFrom the Kids and Family Cookbook pg 268 From the Kids and Family Cookbook pg 268
Beans, navy, 1 LB
Onions, raw, 2 medium (2-1/2" dia)
Olive Oil, Extra Virgin, 2 tbs
Tomato Paste, 1 can (6 oz)
Clean Ketchup, 3/4 C (see recipe)
*Molasses, blackstrap, 3/4 C
Garlic, 4 cloves
Madhava Agave Nectar, Light, 3/4 C
Sea Salt, 1 tsp
Pepper, black, 1 tsp
Mustard, dry, 2 tsp
1. Soak beans. Cover with about 4 inches water.
The next day, drain and rinse. Place in a large pot, cover with water, place on burner and bring to a boil for 10 minutes. Drain and rinse.
2. Place in crockpot and cover with 6 cups water. Cook on low for 10 hrs.
Drain and reserve 2 cups cooking liquid. Discard the rest.
3. In a medium skillet, heat the olive oil. Add garlic and onion, sautee` until soft. Add to slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave, mustard, sea salt, and black pepper. Add the reserved 2 cups cooking liquid and mix well. Pour over beans. Cover and cook on low for 6 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user FLIP_C.