This recipe is done in a crockpot and takes very little active time, although you do need to soak the beans the night before. Or, the quick version would be to use canned beans, skip adding the water, and just simmer everything together until thickened. This recipe makes many days worth of beans, approximately 8 meals. Try pairing with a delicious slaw and some potato salad. YUM.
- 1 lb. dry navy beans or other dried white beans presoaked
- 1 medium onion 5-6 oz, small dice
- 5-6 oz bell pepper small dice
- 4-5 Tbsp salsa or diced tomatoes
- 4 Tbsp chili sauce or ketchup Use a low sugar brand if possible, but also note that it gets very diluted and in this small of an amount should not be triggering
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce I use Annie’s brand, it’s vegan and relatively low on sweeteners, again, the sweetness gets very diluted
- 2 Tbsp dijon mustard
- 1 Tbsp apple-cider vinegar
- 3 cups water more as needed
- 1 tsp liquid smoke optional
- 1 tsp finely chopped garlic optional
- Salt and pepper to taste
- The night before, soak the 1 lb dry beans overnight, covered with a few inches of water. Rinse and drain in the morning.
- In the morning, combine all of the ingredients (including the 3 cups of water) in a crockpot.
- Cook in the crockpot on high for 4-5 hours or on low for 6-8 hours.
- Store leftovers in the fridge for up to a week or freeze in serving-size portions.
- To make this in an Instant Pot, reduce the water to 1.5 cups and pressure cook according to your pressure cooking manual for the types of beans you used. I still use pre-soaked beans for better cooking, although you could "quick soak" in the pressure cooker. Use natural release.
- Each 8 oz serving contains 1 protein serving (6 oz beans) and 2 oz condiments (from the liquid and sauce)
- Some of the condiments do contain sugar, but they are fine in these very small amounts.