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1 package of dry navy beans
1/4 c brown sugar
1 tsp. salt
3 tbsp. molasses
Rinse and sort out the strange beans from the bag. Boil beans in 6 cups of water for two minutes. Set for one hour.
Fill up crock pot with water covering beans with at least several inches of water and cook on low overnight for 6-8 hours.
Seems like a lot of work, but I was bringing dinner over to a friend who comes down with migraines after consuming pork and she is restricting salt. The recipe is from HEB a food market in Texas near our home. The only changes I made to the recipe was to increase the bacon and use a crock pot instead of boiling on the stove for several hours. Canned beans contain trigger items for my sweet friend, but I love HEB Borracho Beans with Shiner Bock Beer.
The beans are just lightly sweet and perfect with eggs topped with basil leaves cut “chiffonade style” or thin strips with a scissors( a full leaf is too much for breakfast faire) and salsa in lieu of toast.
The meal I made for her had baked chicken and rice with a little chicken broth for flavor. The beans placed in a couple of mason jars.
This also is a perfect way to serve for a tailgate. I’ve transported beans unsuccessfully in my trunk, even placing the crock pot in box.
Pour beans into the jars, seal the tops and place in a pot with a hot brick (wrap in foil) and snuggle the glass with napkins. The beans are easily consumed with a fork, standing at your tailgate.