Barbecued Navy Beans
Serve these scrumptious beans for a summer meal with the
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Cooking tools:
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Can opener
Ingredients
- 1½ cups navy beans (soaked for 8 to 24 hours)
- 6 cups water
- 4 cloves garlic, peeled and chopped
- 1 tablespoon extra virgin olive oil
- 1 small onions, finely chopped
- 4 cloves garlic, crushed
- ¼ cups tomato paste
- ¼ cups raw apple cider vinegar
- ¼ cups maple syrup
- 1 tablespoon blackstrap molasses
- 1 teaspoon Herbamare (or sea salt)
- ¼ teaspoons chipotle chili powder (plus more if desired)
- ½ cups reserved bean cooking liquid (or water)
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