Southern Baked Beans(Free from processed sugar)

By Tanya Leckie

INGREDIENTS

1 lb dry navy beans; rinsed, soaked

overnight

1/2 lb uncured bacon, diced into small

pieces

1 small onion, diced

1/2 c tomato paste (without added sugar)

1/2 c coconut sugar

1/3 c date syrup (or maple syrup if you

prefer)

1 Tbsp Dijon mustard

1/2 tsp minced fresh garlic

1 tsp fresh ground black pepper

2 tsp salt

Instructions:

Using a 3 quart (or larger) slow cooker, cook the soaked beans in water until they are very tender; no seasonings, no salt. You’ll want to reserve some of the water they’re cooked in so don’t toss it out.

In a Dutch oven or large (3 quart or more) saucepan over medium heat, cook the diced bacon until cooked through but not crisp yet. Drain off however much of the bacon grease you don’t want (of COURSE, save it in a small jar for later use) and then add the diced onion; cook until the onion pieces are tender and clear. Add remaining ingredients and remove the pan from heat. Once the beans are finished cooking, add them to the bacon/tomato paste mixture, draining them from the water they were cooked in.

Once it’s all mixed together you can add in as much of the water from cooking the beans as you like (viscosity is a preference, so if you want it thick, don’t add as much liquid back in).

Once it’s all combined, you can transfer it to a 3-quart baking dish or simply return it to the slow cooker to keep warm or heat back up later.

Heat to desired temperature when you’re ready to serve them. Enjoy