Prep Time
5 min
Yields
12 servings
A tasty side that can be made ahead of time.
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ingredients
1
bag dried navy beans, soaked overnight
1 6-oz
can tomato puree
½
cup brown sugar
¼
cup molasses
1
Tbsp dry mustard
8
slices bacon, cut into 1" pieces
1
large onion, diced
¼
cup cider vinegar
Kosher salt
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directions
Step 1
Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
Step 2
Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
Step 3
Before serving, stir in the cider vinegar and season to taste with salt.