Ingredients

  • 300 g. (1½ cups, 3 cans) small dried White Beans, (Navy or Great Northern)
  • 1 Large Onion, chopped finely
  • 3 cloves Garlic, chopped finely
  • 793 g. (3 cups) canned Crushed Tomatoes
  • 60 ml. (¼ cup) Apple Cider Vinegar
  • 80 ml. (⅓ cup) Maple Syrup
  • 2 tbsp. Blacksrap Molasses
  • 1 tbsp. Yellow Mustard
  • 1 tsp. Ground Cumin
  • 1 Large Bay Leaf
  • 1 tsp. Dried Rosemary
  • ½ tsp. Italian Red Pepper Flakes
  • ½ tsp. Chilli Powder
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Paprika
  • 1½ tsp. Liquid Smoke
Instructions

  1. If using dried beans, soak overnight, drain, then simmer for 40 minutes

Slowcooker method.

  1. Add all ingredients to slow cooker, and cook on low for 10 hours, (or high for 5 hours). 
  2. Taste and adjust for seasoning, and add up to 1 tsp. Liquid smoke.

Stovetop/Oven Method

  1. Saute onions and garlic until transparent.
  2. Add remaining ingredients and cook over medium heat until just bubbling.
  3. Turn down to low and cover, cook until beans are soft and sauce is thick and rich. Alternatively, place in oven safe dish and bake at 300°F for 3-4 hours.