208 calories, 4.9 grams sugar, 3 grams fat, 35 grams carbohydrates, 11 grams protein
These beans turn deliciously soft and tender while heating up in a slow cooker. Bacon infuses the legumes with a meaty aroma, while a bit of molasses and Worcestershire sauce lend a sweet, spicy flavor. The final result? A succulent dish that’s surprisingly low in sugar and fat!
4 c. Great Northern Beans or another white bean like navy beans (Note: must be dried beans)
2 c. onion, chopped
4 slices bacon, chopped
1/4 c. lower sugar ketchup
1/3 c. molasses
12 packets Krisda stevia
1 tsp. pepper
1 tbsp, Worcestershire
2 tsp. dry mustard
6 c. water
The night before, put the dried beans in a big bowl and add water (enough water to fully immerse the beans, since they will almost double in volume). Make sure you give them at least 10 hours to soak. Once beans have soaked, drain and rinse them well and place all the ingredients in your slow cooker. It will take a long time for the beans to cook as it’s a big batch. Cook on HIGH for 8-9 hours. If you halve the batch, it should take about 4-5 hours on HIGH.
Makes 16 servings (1/2 c. per serving).
Recipe provided by Busy But Healthy