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Prep Time
15 mins
Cooking Time
12 h
Total Time
20 h 30 m
Serves
6

Ingredients

1 lb
dried navy beans
500 g
3/4 cup
chopped dried pitted dates
175 mL
1 cup
tomato sauce
250 mL
1/3 cup
tomato paste
75 mL
1
slice bacon, finely chopped
1
large onion, diced
3
cloves garlic, minced
1 tbsp
finely chopped fresh thyme
15 mL
1/2 tsp
mustard powder
2 mL
1/2 tsp
each salt and pepper
2 mL

Method

Step 1

Rinse beans, place in bowl, add water to cover and soak 12 hr. Drain and place in slow cooker (4.5 to 6 L capacity).

Step 2

In heatproof bowl, stir together dates and 2 1/2 cups (625 mL) boiling water; let stand 15 min.

Step 3

Add the dates and soaking water to the slow cooker. Mix in tomato sauce, tomato paste, bacon, onion, garlic, thyme, mustard powder, salt and pepper.

Step 4

Cover and cook on LOW setting 8 hr., stirring occasionally, until beans are tender. Serve with a side salad and roll for supper.

Tips

For an easy breakfast, serve leftover beans with toast and fruit on the side. Or used as a filling for burritos and quesadillas.
Instead of soaking beans overnight, cook them quickly in a multi-cooker: Place 1 lb (500 g) dried navy beans and 8 cups (2 L) water (or to cover) in multi-cooker. Cover and cook on HIGH PRESSURE 12 min., or until beans are tender. Drain and rinse before using in recipe.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
300
Fat:
2 g
Carbs:
65 g
Fibre:
21 g
Sugar:
15 g
Protein:
17 g
Sodium:
550 mg
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