Directions for: Slow Cooker Baked Beans with Multigrain Bread and Mixed Green Salad
Ingredients
Slow-Cooker Baked Beans1 cup Dry White Navy Beans
3 cup Water
1 Onion, finely Chopped
tsp Salt
tsp pepper
1 Tbsp Brown Sugar
tsp Dijon Mustard
tsp Vinegar
cup Molasses
cup Ketchup
1 tsp Fresh Chili Paste
2 Tbsp maple Syrup
5 Bacon Slices
1 loaf of Multigrain Bread
Mixed Green Saladbag Pre-Washed Baby Spinach (6 oz / 175 gms)
1 Head Leaf Lettuce
1 of a Red Onion
6 Strawberries
Poppy Seed Salad Dressing
Cashews (Optional)
Directions
Slow-Cooker Baked Beans1. Take out equipment and ingredients.
2. The night before: Soak beans in cold water in center crock of slow cooker. Cover and soak overnight.
3. In the morning: Turn slow cooker to high. Chop onion and add to pot as you chop. Add the following to pot in this order; salt, pepper, brown sugar, mustard, vinegar, molasses, ketchup, chili paste, and maple syrup.
4. Stir until well combined.
5. Lay bacon on top and cover with lid.
6. Reduce heat to low and set timer for 7 hours.
7. When you arrive home set oven to 350F: Remove 1 cup of cooked beans from pot, mash and gently stir back into the pot.
8. Add water if beans seem too dry (but only a tiny bit at a time). Stir.
9. Turn oven off and pop bread in to warm.
Mixed Green Salad1. Rinse spinach leaves and leaf lettuce in a salad spinner and spin dry.
2. Sliver the red onion.
3. Wash and slice strawberries.
4. Divide spinach and lettuce on serving plates and top with onion and strawberries.
5. Top with dressing and scatter with cashews.
6. Serve with warm multigrain bread.
See more: Slow Cook, Rice/Grain, Beans, Dinner, Nuts, Pork, Tomatoes, Lunch, Bake, Vegetables