Coffee Baked Beans

Dried beans cooked from scratch are always better than canned; a slow cooker makes preparing them set-it-and-forget-it simple. These vegetarian beans are boldly flavored with coffee and chili powder.

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  • 1 pound dried great northern or navy beans
  • 1/2 cup tomato sauce
  • 3 tablespoons Stevia In The Raw® Baker's Bag
  • 2 tablespoons unsulfured molasses
  • 1 tablespoon chili powder (without garlic)
  • 2 teaspoons dry mustard
  • 1/2 teaspoon ground ginger
  • 1/2 cup brewed coffee
  • 1 1/2 cups boiling water
  • 2 whole cloves
  • 1 medium onion, halved
In large bowl, cover the dry beans cover beans with 8 cups water and soak for 6-8 hours. Or place the beans in a large pot, add 8 cups water, cover, and bring to boil. Set the covered pot aside for 1 hour. Drain the soaked beans.
Place the beans in a 4-quart slow cooker. In a small saucepan bring the tomato sauce, Stevia In The Raw®, molasses, chili powder, mustard and ginger to boil. Stir until the stevia has dissolved, then pour the mixture over the beans and add the coffee and boiling water. Stick the cloves into the onion and add it to the pot.
Cook the beans on medium-high for 1 hour. Reduce the heat to low and cook until beans are soft, 7 to 8 hours. If needed, add water, 1 cup at a time, as the beans cook. If possible, let cooked beans sit overnight so their flavors can mellow. Reheat the refrigerated beans in a covered pot over medium heat, adding a splash of water, if needed, and stirring occasionally.

nutrition information

Per Serving: cal. (kcal) 290, Fat, total (g) 1, carb. (g) 54, fiber (g) 19, pro. (g) 17, sodium (mg) 115, Percent Daily Values are based on a 2,000 calorie diet
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