Ingredients

• 1 pound dried navy beans
• 1 quart water
• 1 , 4 inch
• 1 small onion
• 2 teaspoons white vinegar
• 0.5 cups dry mustard
• 0.5 cups ketchup
• 0.25 cups molasses
• 1 tablespoon brown sugar
• 1 pinch ground black pepper
• 1 cup hot water , or as needed
• 1 tablespoon liquid smoke flavoring , or to taste

Instructions

1. 1 Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
2. 2 Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
3. 3 Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
4. 4 Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
5. 5 Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
6. 6 Stir in liquid smoke before serving.

Nutrition per serving