- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 16 h
- Serves
- 12
Ingredients
- 1 lb
- dried pinto beans
- 500 g
- ½ cup
- maple syrup
- 125 mL
- ⅓ cup
- ketchup
- 75 mL
- ⅓ cup
- molasses
- 75 mL
- 2 tsp
- mustard powder
- 10 mL
- 1 tsp
- salt
- 5 mL
- ½ tsp
- pepper
- 2 mL
- 6
- slices bacon, finely chopped
- 1
- large onion, finely diced
- 2
- cloves garlic, finely chopped
Directions
Step 1
Rinse beans. Soak in water overnight. Drain and place in slow cooker (4.5 to 6 L volume pot). Stir in maple syrup, ketchup, molasses, mustard powder, salt and pepper. Set aside.
Step 2
In skillet, cook bacon, onion and garlic over medium heat 5 to 8 min. until onion is soft and bacon is crisp. Scrape into slow cooker. Pour in 2 1/2 cups (625 mL) boiling water. Stir; cover and cook on LOW setting 8 hr., or until beans are tender.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 210
- Fat:
- 2 g
- Carbs:
- 42 g
- Fibre:
- 8 g
- Sugar:
- 17 g
- Cholesterol:
- 5 mg
- Protein:
- 10 g
- Sodium:
- 340 mg
