Ingredients
2 cups navy beans, dried
1 large onion, diced
3 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup blackstrap molasses
2 cups canned crushed tomatoes
1 tbsp smoked paprika
2 bay leaves
2 tablespoons olive oil
Instructions
Cover navy beans with water in a large bowl and add 1 tsp salt. Soak overnight (6-8 hours)
Drain and rinse beans thoroughly after soaking
Heat olive oil in a skillet over medium heat. Cook diced onion and minced garlic until translucent and fragrant
In a 5-quart slow cooker or Dutch oven, combine soaked beans, cooked onions and garlic, crushed tomatoes, cider vinegar, molasses, smoked paprika, and bay leaves
Cook on low for 8 hours or high for 4-5 hours until beans are tender
Transfer mixture to a 9×13-inch baking dish, spread evenly, and cover with aluminum foil
Bake at 300°F (150°C) for 30 minutes. Remove foil and bake for 30 more minutes until the top is caramelized
Cool slightly and serve warm
Notes
For milder flavor, use green onions instead of regular onions
Substitute canned tomatoes with fresh fire-roasted tomatoes in season
Replace blackstrap molasses with maple syrup if preferred
Swap smoked paprika with sweet paprika for a less intense smoky flavor
Bay leaves can be omitted; add olive oil instead for extra richness
Bean flavor improves with an hour of rest before serving
- Prep Time: 15
- Cook Time: 240
- Category: recipes
- Method: Baking and Simmering
- Cuisine: American (vegetarian adaptation)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg