Ingredients
- 1 & 1/2 cups dried navy beans soaked overnight OR 2 15 oz cans
- 4 slices thick bacon chopped
- 1/2 yellow onion chopped
- 3 garlic cloves
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp coconut aminos
- 1 tbsp mustard
- 1 & 1/2 tbsp apple cider vinegar
- 1/2 cup apple juice OR water
- 1/2 cup water
- 1 tsp salt
Instructions
- If using dried beans, drain and rinse the overnight-soaked beans. Place them in a pot, cover with water, and bring to a boil. Simmer for 1 hour or until tender. Drain and set aside. If using canned beans, skip this step.
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Add the chopped onion and garlic and sauté until softened.
- Stir in the ketchup, molasses, coconut sugar, maple syrup, salt, mustard, coconut aminos, apple cider vinegar, apple juice, and water. Add the beans and stir well to combine.
- Preheat your oven to 300°F (150°C). Cover the pot and bake for 2 hours, stirring occasionally, until the beans are thick. You can also do this on the stove top.
- Remove from the oven and let cool slightly before serving. Enjoy!
Notes
Store in an airtight container in the fridge for 4-5 days, or freeze in an airtight container or freezer bag (press out air and label). Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over low heat.