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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 10 |
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Modified slightly from recipe on Ingredients:
16 oz dry white beans or dry pink beans, rinsed |
3-6 cloves garlic, minced |
1- 2 onions minced |
2 c ketchup |
1 c water (i use the bean water) |
3/4 c brown sugar or other sweetener |
2 tbsp vinegar |
2 tbsp coconut aminos (or say sauce) |
2 tbsp yellow mustard |
coconut or olive oil |
salt, pepper to taste |
Directions:
1. Put beans in a large pot of cold water, cover, and bring to a boil. Turn off and let sit for an hour, then drain, cover with fresh water and a lid, and simmer until tender, about another hour or so.
2. Meanwhile, saute garlic and onion in oil until really caramelized.
3. Spray a large dutch oven or baking pan with nonstick cooking spray, add the beans, onion mixture, pepper to taste. Don't add salt until you taste the beans because the sauce will concentrate as it cooks and there's a lot of sodium in the ketchup. Mix up enough liquid to cover the beans by about an inch.
4. Stir it all together, make sure the beans are completely covered, cover the baking pan, and then bake at 350° for about an hour, until the sauce is nice and bubbly.
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