East Coast-Style Slow Cooker Beans

  • Prep Time 15 min
  • Soak Time 12 h 0 min
  • Total Time 20 h 30 min
  • Serves: 6

Ingredients

  • 1 lb dried navy beans 500 g
  • 3/4 cup chopped dried pitted dates 175 mL
  • 1 cup tomato sauce 250 mL
  • 1/3 cup tomato paste 75 mL
  • 1 slice bacon, finely chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme 15 mL
  • 1/2 tsp mustard powder 2 mL
  • 1/2 tsp each salt and pepper 2 mL

Directions

  • Step 1

    Rinse beans, place in bowl, add water to cover and soak 12 hr. Drain and place in slow cooker (4.5 to 6 L capacity).

  • Step 2

    In heatproof bowl, stir together dates and 2 1/2 cups (625 mL) boiling water; let stand 15 min.

  • Step 3

    Add the dates and soaking water to the slow cooker. Mix in tomato sauce, tomato paste, bacon, onion, garlic, thyme, mustard powder, salt and pepper.

  • Step 4

    Cover and cook on LOW setting 8 hr., stirring occasionally, until beans are tender. Serve with a side salad and roll for supper.

Tip

For an easy breakfast, serve leftover beans with toast and fruit on the side. Or used as a filling for burritos and quesadillas.

Instead of soaking beans overnight, cook them quickly in a multi-cooker: Place 1 lb (500 g) dried navy beans and 8 cups (2 L) water (or to cover) in multi-cooker. Cover and cook on HIGH PRESSURE 12 min., or until beans are tender. Drain and rinse before using in recipe.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 300
  • Fat 2 g
  • Saturated Fat 0.4 g
  • Carbs 65 g
  • Sugar 15 g
  • Protein 17 g
  • Cholesterol 0 mg
  • Fibre 21 g
  • Sodium 550 mg