Baked Beans (for slow cooker)

    The taste and texture of these baked beans will be similar to Campbell's
    baked beans but lighter.  Spices & sugars are much already reduced by half
    from other recipe data.  You should be able to taste some of the beans
    with this recipe!


    1 Pound of White Beans (Navy, etc.) 
    1 Onion (or half a large Sweet Onion diced)
    1 Clove of Garlic (diced, crushed, etc.)
    2 12 ounce Cans of Whole Tomatoes (Pureed with a Blender)
    1 Tablespoon of Cider Vinegar
    1 Tablespoon of Real Maple Syrup (approx.)
    1/2 Cup of Water (to cover beans)
    1/4 Cup of Brown Sugar
    2 Teaspoons of Powdered Mustard (or approx. 1/2 a tablespoon)
    Couple dashes of Dried Basil
    
    Yields: One pound of beans yields approximately three quarts.


    Follow manufacturer's directions for preparing beans.  Quickly remove
    discolored beans as well as any stones using a cookie sheet with sides. 
    
    Soak them over for 8-12 hours (ie. overnight) with 2 or more inches
    of water covering the beans and drain.  Or, quickly boil the beans
    according to the manufacturer's directions and drain.  I prefer to soak
    overnight for eight or so hours and then bring to a quick boil before
    rinsing.

    Crush the garlic and dice the onion.  Toss in the slow cooker.

    Puree the whole tomatoes until smooth (or the liquid turns pink).  You can
    likely substitute for cans of tomato sauce here.  Some people use tomato
    paste or ketchup.  Toss in slow cooker along with vinegar, maple syrup,
    water.

    In a separate bowel, mix the brown sugar and mustard powder and then also
    add to the slow cooker.

    Toss in a few dashes of dried basil.  (Or, add fresh basil when they're
    fully cooked.)

    Mix well and ensure there's enough water to just cover the beans
    throughout the cooking process.


    Set the cooker for 8 hours on LOW.  Cook until the beans have a
    completely creamy texture.  For two pounds of beans should simmer for
    11:30 hours.

    It's probably desirable to LIGHTLY stir the beans every 1 to 2 hours, but
    doubt this is even needed when using a slow cooker.  Also, stirring
    is considered a sin when cooking beans as this action tends to break them.

    A really neat treat, add an additional 2 or 3 vine ripened tomatoes
    after pureeing them with a blender.  Add  the fresh puree to the cooker
    during the last hour in order not too over cook the fresh tomatoes.
    Prevent from adding to much liquid when adding fresh tomatoes by reducing
    the initial amount of canned tomatoes.  Hence, when starting to cook the
    beans, only cover the beans with liquid.
    
    Also, adding a remainder of dried basil during the same time might be a
    good idea as well.  If you are using fresh basil, add after the beans are done
    cooking!