- 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