Boston Baked Beans

Ingredients

• Navy beans

  Mature seeds, raw

  453g

• Onions

  Raw

  1 large or 150g

• Tomato sauce

  Canned

  ½ cup or 123g

• Sugar Free Maple Syrup

  8 Tbs or 200g

• Granulated Splenda

  ⅔ cup or 66g

• Molasses

  3 tbsp or 60g

• Vinegar

  Cider

  2 tbsp or 30g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Salt

  Table

  ¾ tsp or 5g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Liquid Smoke

  ½ tsp or 50g

Directions

1. Place the rinsed, drained beans in a 4- to 6-quart slow cooker (if using dried beans, soak overnight, rinse and add to the slow cooker with 2 cups warm water). Add the remaining ingredients
2. Stir and cook on low for 3 to 4 hours or on high for 1½ to 2 hours (stir halfway through and add more water, if needed, especially for dried beans). To thicken beans, remove lid for last 10 to 15 minutes of cooking time, stirring until desired consistency

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