April 29, 2013
Slow Cooker Brown Beans
4 Cups Dry White Beans / Navy Beans
8 Cups Water
Combine water and beans in a large slow cooker and cook on low for about 6 hours, until beans are tender but not quite cooked, definitely not soft.
If there is a lot of liquid left and you feel your beans are tender, remove some some of the water before adding the sauce.
In another bowl combine the following ingredients and then add to the slow cooker and mix well with beans:
1/2 Cup Ketchup
2/3 Cup Brown Sugar
4 Tbsp Molasses
1/2 tsp Salt
1 tsp Mustard
Dash of onion salt
Cook for an additional few hours on low to combine flavors. When finish, the beans should be even more tender, but not mushy. I like there to be a bit of a bite to them, so when I use them in other recipes, such as chili or soup, and undergo an additional cooking process, they don't completely go to mush.