Ingredients
2 (15 oz) navy beans, rinsed and drained
2 (15 oz) kidney beans (low-sodium preferred), rinsed and drained
1/3 cup molasses (dark preferred)
1 tbsp distilled white vinegar
1/2 cup coconut aminos
3/4 cup light brown sugar (or coconut sugar for lower glycemic)
1 1/2 tsp ground mustard
1 tsp sea salt (add gradually for control)
1/4 tsp black pepper (freshly ground)
2 tbsp minced onion (frozen works well)
Instructions
Rinse beans under cold water in colander until liquid runs clear
In 6-quart crock pot, add vinegar, molasses, coconut aminos, and brown sugar
Add mustard, salt, pepper, and onion to seasoning mixture
Stir beans into crock pot to coat evenly with glaze
Coat inner pot with cooking spray to prevent sticking
Cover crock pot and check level of liquid
Set to low heat for 5 hours
Stir twice: once at 2-hour mark, once at 4-hour mark
Switch to high setting during final 30 minutes for thicker glaze
Notes
Use steel-cut mustard seeds (grind first) for extra depth
Reserve 2 tbsp vinegar for topping if desired
Leftovers improve overnight as flavors marry
Store in airtight containers for up to 5 days
- Prep Time: 10
- Cook Time: 350
- Category: recipes
- Method: Slow Cooking
- Cuisine: Comfort Food
- Diet: Vegetarian,Halal
Nutrition
- Serving Size: 1 cup (about 180g)
- Calories: 280
- Sugar: 14g
- Sodium: 550mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg