Lorraine sent along her delicious baked beans recipe that she thought you would enjoy eating with your Thanksgiving brunch this weekend!
Her family typically eats these with a green salad and gluten free bread or buns. But, on occasion, they have this bean recipe for breakfast with toast or a bagel for a complete protein and some fruit. This provides a meal that contains many vitamins and minerals and has a good dose of fibre and it is a frugal way of feeding your family!
Lorraine’s Baked Beans
- 2 lbs. Navy beans washed and sorted – preferably organic
- l cup maple syrup
- 1 chopped onion – preferably organic
- 1 tsp. Dry mustard
- drizzle of 1st cold pressed olive oil preferably organic
- 1 tsp salt
- ¼ tsp. Pepper
Rinse and sort beans then cook for approximately 1 ½ hours in dutch oven.
Then transfer to a slow cooker or an oven safe dish.
Leave just enough water to cover beans.
Add the remaining ingredients and cook in crock pot on low for approximately 6 hrs or in oven at 250 degrees until cooked.
The recipe can be doubled and frozen for future use. Serve with whole grain buns and a salad for a complete nutritious meal.