Soak 2lbs of beans -- great northern beans or navy beans -- overnight. Drain. Put into large soup pan, cover with fresh water, and bring to the boil. Skim off the 'froth'. Boil about 5 minutes, then place in crock pot. Add large finely diced onion, and a 15 oz can of tomato sauce. Cook on 'high' heat for about 4 - 6 hours, then 'low' heat another 4 - 6 hours (I start mine in the evening; I cook them on 'high' til I go to bed, and on 'low' over night) stirring occasionally. Add a bit more water if they start to go a bit dry (should be about the consistency of meatless chili, or ham and beans without the ham!). Turn off the heat, add 2tbsp salt, 2 tbsp sugar, and pepper to taste (adding the salt while cooking makes the beans tough).
We eat this on toast, on bagels, with mashed potatoes, with corn bread, as a bean dip with corn chips, and even instead of marinara sauce on plain cheese pizza. The whole pot full(probably around a gallon) costs somewhere like $3 to make excluding the cost of the electricity to run the crock pot (actually, that is another post for another time; somewhere I've got instructions on how to make a self insulating dutch oven that cooks using its own heat...).
Hope you guys enjoy these as much as we do!
- Location:kitchen
- Mood:busy
- Music:Tracy Chapman
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