SERVES 24 | ACTIVE TIME 15 Min | TOTAL TIME 18 Hours 15 Min
1 pound thick cut bacon, cooked and diced
1 medium yellow onion
4 cloves garlic, minced
8 cups water
¼ cup molasses
1 cup packed light brown sugar
½ cup ketchup
1 tablespoon dried chipotle chili pepper
2 tablespoons apple cider vinegar
2 teaspoons fresh ground black pepper
1 tablespoon kosher salt
through beans and pick out any stones, small and shriveled, excessively
dirty (like a black spot covering a whole side of a white bean), or
otherwise look old and mishandled beans.
Pour beans into a large
sieve or colander and rinse well. Pour rinsed beans into 6 quart slow
cooker and cover with water by 2 inches. Place cover on and leave slow
cooker OFF. Allow beans to soak overnight (about 8-12 hours).
the soaked beans and rinse the slow cooker. Place onions, garlic and
bacon into the slow cooker. Then add beans back into the slow cooker.
Add water, molasses, brown sugar, ketchup, chili pepper, vinegar, and
pepper. (Salt will be added at the end).
Cook on high for 10-12 hours until beans are tender. Add salt to taste, we use the full 1 tablespoon.
Serve and enjoy!
NOTE: If you want your beans really thick, after about 10 hours remove
2 cups of beans from cooker and smash them. Add them back to the
cooker and stir. This step will help the beans thicken.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.