Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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1 pound small dried white beans
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1 (6-ounce) can tomato paste
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1/4 cup maple syrup
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1/4 cup molasses
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2 tablespoons Dijon mustard
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1 (32-ounce) box vegetable broth
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2 cups water
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2 teaspoons kosher salt
Instructions
1. Aromatic Base
Heat olive oil in a sauté pan.
Cook chopped onion 3–4 minutes until soft and translucent.
2. Combine
Transfer onions to crock pot.
Add beans, tomato paste, maple syrup, molasses, Dijon, broth, water, and salt.
Stir thoroughly to disperse tomato paste evenly.
3. Cook
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Low: 8–10 hours
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High: 6–8 hours
Beans are done when tender but intact.
Pressure Cooker Option
Lock lid and cook 60 minutes at high pressure.
Allow 10 minutes natural release, then manually release remaining pressure.
Notes
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Bean Selection: Small white beans (e.g., navy or small cannellini) cook reliably without pre-soaking, though soaking can shorten cook time.
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Sweet–Savory Balance: Molasses provides depth; maple syrup adds brightness. Adjust ratios for preferred sweetness.
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Texture Adjustment: If too thick, add warm broth. If too thin, remove lid during final hour to reduce.
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Meaty Variation: Cook chopped bacon with onions for a smokier profile; hot dogs may be added near the end.
