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Level
very easy
Prep Time
15 min
Cooking Time
720 min
Total Time
2030 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
Saturated Fat:
0
Carbs:
65
Fibre:
21
Sugar:
15
Cholesterol:
0 mg
Protein:
17
Sodium:
550 mg
Potassium:
0