Eosinophilic Esophagitis Friendly Slow Cooker Baked Beans
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Learn more →Ingredients
8 servings
- 1 lb dried navy beans
- 6 oz thick-cut bacon, cut into ½-inch pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup molasses
- ¼ cup packed brown sugar
- ¼ cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp dry mustard
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 2 cups low-sodium chicken broth
- 1 cup water
Instructions
- 1
Rinse the dried navy beans and pick out any debris or shriveled beans. Place them in a large bowl, cover with at least 3 inches of cold water, and soak overnight (8–12 hours). Drain and rinse well before using.
- 2
Heat a large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned but not yet crisp, about 6–8 minutes. Transfer the bacon to the slow cooker insert with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet.
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