Ingredients
- 1 pound dried navy or great northern beans
- 1 teaspoon canola oil
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- Pinch of crushed red pepper
- 1/4 cup molasses
- 1/4 cup tomato puree
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1/2 pound Guiding Star-earning chicken sausage, sliced into disks
- 3 cups boiling water
- 2 bay leaves
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place beans in a large bowl and cover with cold water. Let soak overnight, 8 hours minimum. If you don't have time to let them stand overnight, boil with a half-gallon of water for 2 minutes and let stand, covered, for 1 hour.
- Drain and rinse beans. Place in slow cooker.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and sausage. Cook until onions are softened and light golden and sausage is browned on the outside, about 5 minutes. Add garlic, thyme and crushed red pepper; cook for 1 minute. Add to the beans.
- Add molasses, tomato puree, Worcestershire sauce and mustard to the beans; stir to combine. Add boiling water and top with bay leaves.
- Cover and cook until the beans are tender, about 4 1/2 hours on high or about 11 hours on low. Remove the bay leaves. Season with vinegar, hot sauce, salt and pepper. Serve hot.