2 slices smoked bacon, cut in one-inch pieces (optional)
½ cup canned crushed tomatoes
1½ tbsp. apple cider vinegar
1 tbsp. maple syrup
½ tsp. prepared yellow mustard
1 tsp. salt (less if bacon is used)
½ tsp. freshly ground black pepper
Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches fresh water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes). Reserve some bean liquid for casserole.
Preheat oven to 325 degrees. In fry pan heat oil, add onion and sauté for 5 minutes. Add garlic and bacon (if using) and cook 2 minutes more. In large casserole, combine drained beans, onions and the rest of the ingredients. Mix to coat beans. Cover dish with lid or foil. Bake for 1 hour, checking twice for drying. If beans begin to look dry, stir in extra bean water or plain water. Serve piping hot.
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Location & Hours
163 S. Park Ave. West,
Twin Falls, ID 83303
Phone: (208) 735-1044
Fax: (208) 734-4024
Email: [email protected]
Mondays – Thursdays 8:00 am – 4:00 pm