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Categories:
bacon onion thyme garlic water cider vinegar unsalted ketchup maple syrup lower mustard gochujang dried Great Northern beans red lentils
Viewed: 53 - Published at: 3 years agoIngredients
- 4 ounces thick-sliced bacon, cut into 1/2-inch squares
- 1 cup chopped onion
- 2 tablespoons chopped fresh thyme
- 5 garlic cloves, minced
- 5 cups water
- 3 tablespoons cider vinegar
- 1/2 cup unsalted ketchup
- 1/2 cup maple syrup
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dry mustard
- 2 tablespoons gochujang (Korean red chile paste)*
- 1 1/2 cups dried Great Northern beans
- 1/2 cup dried red lentils
Method
- Heat bacon in a Dutch oven over medium heat. Cook 8 minutes. Add onion, thyme, and garlic to pan. Cook 6 minutes. Add 5 cups water and next 6 ingredients (through gochujang); bring to a boil.
- Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.
- *If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.
