1 lb. dry navy beans, soaked overnight
6 c. vegetable broth
1 large sweet onion, diced
1 medium yellow bell pepper, diced
1/2 c. catsup
1/4 c. maple syrup
2 T. molasses
1 T. extra-virgin olive oil
1 t. dried mustard
1/4 t. garlic powder
2 t. smoked paprika
1 T. apple cider vinegar
Freshly ground black pepper
Drain and rinse the soaked beans and put them into a 6-qt. slow cooker. Stir in the remaining ingredients except vinegar and pepper. Cover and cook on low for 7-8 hours.
Stir in the vinegar and season with pepper just before serving.
Serves 8.
Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 44.
No comments:
Post a Comment