Slow-cooked Baked Beans
Beans contain protein, are very good for digestive health, and they are so easy to eat when they are prepared like this!
To get rid of some fat and calories, don't use the bacon or pork belly.
- 2 ½ cups dried navy bean
- 1 tablespoon Oil
- 2 ⅔ cups Pork belly (or bacon, cut into 2)
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- ½ cup Molasses
- 2 teaspoons Wholegrain Mustard
- 1 tablespoon tomato puree
- 1 tablespoon Worcestershire sauce
- ⅜ cup white wine vinegar
- ½ cup water
- 1 teaspoon cayenne pepper
- freshly ground peppers
Oven Cooking: Follow step 1. Follow from step 3 to the end of step 5, transferring the mixture to a greased casserole or baking dish. Cover and cook for 3-4 hours at 275 F until the beans are tender. Add salt to taste.
Combine all the ingredients, except the salt, until well mixed. Transfer to the slow cooker.
Cover and cook on low for 10- 12 hours until the beans are tender. Add salt to taste.