Any block party or summer picnic wouldn’t be complete without delicious baked beans. But many recipes are so loved because they are full of sugar, diminishing the effectiveness of the protein and other nutrients they contain. This version of baked beans is adapted from Megan’s recipe from With Salt and Wit. I had loved her so much, with a few minor tweaks, that I wanted to share them with you all!
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The Best Baked Beans on the Block
Ingredients
- 1 lb. dry navy beans
- 5 cups water
- 1 Tbs. extra virgin olive oil
- 1/2 lb. nitrate-free turkey bacon, uncooked
- 2 Tbs. garlic powder
- 1 medium onion, diced
- 1/2 cup tomato paste
- 1/4 cup 100% maple syrup
- 1/4 cup raw sugar
- 3 Tbs. balsamic vinegar
- 2 Tbs. Worcestershire sauce
- 2 tsp. chili powder
- 1 tsp. sea salt
- 1 tsp. black pepper
Instructions
- Rinse the navy beans and place them in a large bowl with the water and let them sit overnight or at least 2 hours.
- Drain the beans and set the beans and 4 cups of the bean water aside, separately.
- Place the olive oil in a large skillet with the turkey bacon and onion and sauté until bacon is crispy and onions are translucent, stirring frequently to prevent sticking.
- Add the tomato paste, maple syrup, raw sugar, balsamic vinegar, Worcestershire sauce, chili powder, garlic powder, salt and pepper to the skillet and stir until completely mixed.
- Reduce to simmer and cook for 3-4 minutes.
- Transfer mixture to a slow cooker and add beans and the bean water.
- Turn your slow cooker on high for 1 hour and reduce to low for 3-4 hours or until beans are soft and sauce has thickened.
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