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These sweet, smoky beans cook in a slow cooker for no-fuss preparation.
Ingredients
1
GOYA® Navy Beans (dry)
⅔ cup
brown sugar
⅓ cup
ketchup
1
chopped chipotle chili from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
8
pancetta, diced
1
large onion, finely chopped
4
GOYA® Minced Garlic
2
green onions, finely sliced
Directions
Step 1
Rinse beans; soak in water overnight. Drain and place in slow cooker (4.5- to 6- quart pot). Stir in brown sugar, ketchup and chipotle chili; set aside.
Step 2
In skillet, cook pancetta, onion and garlic over medium heat for 8 to 10 minutes or until onions are soft and pancetta is lightly crisp. Scrape into slow cooker. Stir in 2½ cups boiling water. Cover and cook on HIGH until beans are tender, about 5 or 6 hours. Sprinkle with green onions before serving.
• Substitute diced bacon for pancetta if desired.
• Adjust the heat by adding more chipotle chilies to taste.
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