Slow Cooker Healthy Maple Bacon Baked Beans

• Gluten free

• Meat

  • 1/2 uncooked lb Turkey bacon

• Produce

  • 2 cloves Garlic
  • 1 lb Navy beans, dry
  • 1 Onion, medium

• Canned Goods

  • 1/3 cup Tomato paste

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1/4 cup Maple syrup
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 1/2 tsp Chili powder
  • 1/4 cup Coconut sugar
  • 1 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 6 cups Water

Found on withsaltandwit.com

Description

Ingredients

• 1 pound dry navy beans
• 6 cups water
• 1 tablespoon olive oil
• 1/2 uncooked pound turkey bacon, diced
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1/3 cup tomato paste
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 3 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire suce
• 2 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Place dry beans in a large pot. Add the water and cover. Let beans soak overnight.
• Drain the beans, but reserving 4 cups of water. Rinse the beans and set aside.
• When beans are rinsed, heat the oil in a large skillet over medium heat.
• Add the bacon, garlic, and onion to the prepared pan. Stir frequently until crispy, 5 to 10 minutes.
• Add the tomato paste, maple syrup, coconut sugar, balsamic vinegar, Worcestershire sauce, chili powder, salt and pepper. Whisk until incorporated. Bring to a simmer then allow to cook for 2 to 3 minutes.
• Add the beans and reserved water.
• Cove the beans and bring to a low boil over medium heat. Remove from heat and transfer to a slow cooker.
• Cook beans on high for 4 to 5 hours, or until beans are soft and sauce begins to thicken. Keep beans on warm in slow-cooker until ready to serve.