• 2 cups dry Navy Beans
  • 1/2 cup onion, chopped
  • 1/2 cup orange marmalade
  • 1/3 cup brown sugar, packed
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon Dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Drain soaked beans.
  2. In a large stockpot , combine beans with enough fresh water to cover by 2 inches.
  3. Bring to a boil over high heat.
  4. Reduce heat to low and simmer until beans are almost tender, about 40 minutes.
  5. Drain, reserving 2 cups of the cooking liquid.
  6. In a 3-1/2 quart slow cooker, combine beans, reserved liquid, and remaining ingredients.
  7. Cover and slow cook until beans are tender, about 8 to 9 hours on low (200°F.)
  8. During the last hour of cooking, increase the heat to high (300°F,) and uncover to evaporate the excess liquid.


Servings per recipe: 7
Serving size: 1 cup
Calories: 330
Carbohydrates: 66g
Fat: 1g
Cholesterol: 0mg
Protein: 14g
Fiber: 10g
Sodium: 214mg (560mg using canned beans)


2-1/2 starch/bread
1 lean meat
2 fruit

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