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Maple Dijon Baked Beans

The slowcooker is the perfect vehicle for beans!! You can walk away and let the delcious flavours come together. Using tomato paste and maple syrup allows you to skip the ketchup for a slightly healthier version. Delicious in a thermos with a multigrain bun, alongside poached eggs or in a quesadilla. Happy slow cooking:) Note: Beans can also be cooked covered in the oven at 250F for 7 hours

1 lb (454g) white beans 1 large onion, finely chopped 1 can (5.5oz/156 mL) tomato paste 156 mL Pure maple syrup 1 cup (250 mL) finely chopped smoked ham 2 tbsp (25 mL) mustard (Dijon, grainy Dijon, prepared or a combination) 2 tbsp (25 mL) cider vinegar Boiling water, to cover (about 2 cups/500 mL)

Soak beans in cold water as per instruction on package, usually 12 hours, drain and place in 5Q slowcooker. Add onion, tomato paste, maple syrup, ham, mustards and vinegar, stir well and smooth top. Pour 1-1/2 to 2 cups (375 mL-500 mL) boiling water or just to cover. Place lid on Crock Pot and cook on LOW for 8-10 minutes or until the beans are tender, stirring occasionally. You may need to add additional water if they seem dry.