Time: 8 hours 15 minutes
Complexity: easily
Servings: 12

White beans are cooked in a slow cooker in a rich, sweet and spicy tomato sauce, and they're as delicious and aromatic as if they were baked in the oven. Unlike a traditional recipe, you don't have to keep an eye on the beans in the kitchen: the slow cooker will run while you're at work, so you can feed your family a fresh, home-cooked dinner that evening.

Ingredients:

• 1 bag dry white beans, soaked overnight
• 1 can (170 g) of tomato puree
• 0.5 cup brown sugar
• 1/4 cup molasses
• 1 tbsp dry mustard
• 8 slices bacon, cut into 2cm pieces.
• 1 large onion, diced
• 1/4 cup apple cider vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white beans, mustard powder, syrup, apple cider vinegar

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Preparation:

Step 1
• Drain the beans, add fresh water, and bring to a boil. Simmer for about 1 hour.
Step 2
• Drain and rinse the beans, then transfer them to the slow cooker.
Step 3
• Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion, and 1.5 cups water and stir. Cook over low heat until the sauce thickens, 8–10 hours. Before serving, stir in the apple cider vinegar and season with salt to taste.

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