Slow Cooker Pork and Beans
1 cup dried white beans such as great northern or navy
3½ cups water, divided
2 cups tomatoes (1 lb)
1 medium onion
3 oz salt pork
4 cloves garlic, minced (4 tsp)
¾ cup tomato paste (6 oz)
1 tsp salt
1 tbsp molasses
1 tbsp brown sugar
1 bay leaf
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse. Soaked beans can be stored in the refrigerator, tightly covered, for up to 5 days before cooking.
Place beans in a slow cooker and cover with 1½ cups water.
Chop tomatoes, onions, salt pork and garlic and add to the slow cooker.
Add tomato paste, salt, molasses, brown sugar and bay leaf. Stir to combine.
Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
Serve on toast, rice, tortillas or naan, if desired.
4 servings, 375 calories per serving
Hack: Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.