Slow Cooker Baked Beans

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Prep Time: 1 hour 15 minutes

Cook Time: 8 hours 6 minutes

Total Time: 9 hours 21 minutes

Servings: 10 cups

Ingredients

3 cups died navy beans

1 pound bacon cut into 1/2 inch pieces

1 onion diced

1 green bell pepper diced (optional)

1 tbsp kosher salt

1 tbsp ground mustard

1 tsp black pepper

1/4 tsp cayenne pepper

1 15oz can tomato sauce

3/4 cup brown sugar

1/4 cup molasses

4 cups vegetable broth

Instructions

Rinse the beans and then soak overnight (at least 8 hours) or boil for 1 hour. Drain and then add to the slow cooker.

In a large skillet, cook bacon, onion, and bell pepper (optional) over medium heat for 6-8 minutes or until bacon fat renders enough to soften the onion.

Stir in the salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar, and molasses and then add it all to the slow cooker with the beans. Mix in the vegetable broth and then cover and cook on low for 8 hours or until beans are tender. Stir occasionally if possible.

If you want the sauce thicker, let the beans cook on high uncovered for the last 30 minutes.

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#bakedbeans #slowcookerbakedbeans

Centsless Meals

Spinach Ricotta Pie

Yummy and delicious! Easy to make and deliciously paired with salad! I used my pie recipe for the crust.

INGREDIENTS:

• 2 sheets of puff pastry (thawed out or fresh)
• 500g (2US cups) fresh ricotta
• 120g (4oz) baby spinach (chopped)
• 2 x eggs
• Pecorino cheese
• Salt & Pepper
• Nutmeg
• Oil spray (Or baking paper to line the baking dish)

UTENSILS:

• Round pie dish
• 1 x sharp knife
• 1 x fork
• Spatula
• Large mixing bowl
• Pastry brush

COOKING METHOD:

1. Preheat your oven to 180 degrees (350 F).
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius (350 F)for 40 minutes or until golden.

HOW TO SERVE

1. Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board.

Recipe by Italian Food Recipe