Saucy Baked Navy Beans - Crock Pot Recipe

Submitted by Lennie

"Found this recipe in a Canadian Living magazine and had to try it. It's really yummy, and makes a good amount too. Hubby didn't seem too thrilled that it had carrots in it, but he said he liked it, AND he went back for seconds LOL."

 

• Ready In: 6hrs 20mins
• Ingredients: 13

ingredients

• 3 (19 ounce) cans navy beans, drained and rinsed
• 1 onion, peeled and chopped
• 3 garlic cloves, minced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 1⁄2 cups ketchup
• 1⁄2 cup tomato juice (I used V8)
• 1⁄4 cup packed brown sugar (I used dark brown sugar)
• 1⁄4 cup apple cider vinegar
• 4 teaspoons soy sauce (I used tamari)
• 1 teaspoon mustard powder
• 1⁄4 teaspoon fresh ground black pepper
• 2 bay leaves

directions

1. Combine all ingredients in crock pot.
2. Cover and cook on Low Power until beans are bubbling and have thickened, about 6 hours.
3. Discard bay leaves before serving.

Reviews

[Stephie B.]

I did not care for this particular recipe. The flavors, to me, were not good. I ended up adding b-bque sauce and yellow mustard once they were done. Even with those additions, neither of my small children ate them either. I found the veggies did not get quite "done" either, which I typically like a little crunch to my cooked veggies, just didn't care for that texture in these beans. Sorry not to leave a better review!

 

[Tebo3759]

I made this for a potluck on the beach!! It was just terrific served at room temp. I did this in a microwave rather than a crockpot to save time. I also used a food processor to finely chop up the veggies. I also added a bit of garlic and tabasco. Thanks Lennie