Baked Beans Recipe from: Rancho Vignola, Armstrong, BC

1 lb Navy Beans
4 cups Vegetable Broth
2 Tbsp Olive Oil
1 Yellow Onion, large, finely diced
2 Garlic Cloves, finely minced
3 Tbsp Date, Brown, or Palm Sugar
3 Tbsp Worcestershire Sauce
3 Tbsp Tomato Paste
2 Tbsp Balsamic Vinegar
3 Tbsp Molasses
1 Tbsp Dijon or Whole Grain Mustard
1½ tsp Paprika
½ tsp Pepper
1 tsp Sea Salt
2 Bay Leaves

Makes about 6 cups Beans

Pick through the beans and remove any broken or odd-looking beans, then rinse and drain. 

Optional for best flavour: sauté the Onion in the Oil until well browned. Add the Garlic, Paprika and Pepper to the Onions and cook for another minute until fragrant, before adding the remaining ingredients.

Pressure cooker method: Add all ingredients to the pressure cooker and stir. Seal the cooker, and set to high pressure for 55 minutes. Allow a natural release when done.

Slow cooker method: add all ingredients and set the cooker to high. Stir periodically, adding more water, ½ cup at a time as needed.

Freezes well.

• Navy Beans – ORGANIC