1/4 cup water

1 medium onion, diced

2 teaspoon smoked paprika

1 heaping teaspoon garlic powder

1 1b. dried small white beans (navy or great northern) (2 cup), rinsed and odd beans removed (not soaked)

4 cup low-sodium vegetable broth (or half water + broth)

1/3 cup pure maple syrup

1/4 cup tomato paste (use a 6 oz. can for extra tomato flavor)

1/4 cup apple cider vinegar

2 tablespoon mustard (regular, dijon or whole grain)

1/2 teaspoon fresh ground pepper

2 bay leaves

good pinch of mineral salt, or to taste

Optional add-ins for variation:

Small jalapeno, seeds removed and diced (add a few seeds for extra heat)

Small green bell pepper, cored and diced

2 – 4 tablespoons unsulfured blackstrap molasses

INSTRUCTIONS

INSTANT POT (no soak method):

Press the SAUTE setting on your Instant Pot and add ¼ cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.

Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.

Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent for 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. Remove bay leaves and transfer beans to a serving dish.

Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.

Total cooking time with coming to pressure is about 2 hours and 5 minutes.

SLOW COOKER (no-soak method):

In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.

Cook on HIGH for 8 – 10 hours. Check periodically, adding up to ½ cup more water as needed (I’ve used up to 1 + ½ cups for 8 hours). You will also want to check for doneness towards the end so the beans don’t overcook. Add salt to taste.

Store: Keep leftovers in and airtight container in the refrigerator for up to a week. These freeze wonderfully, and will keep for up to 2 months in the freezer. Thaw before reheating.

Serves 6 – 8