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Soak beans overnight.
Drain and transfer to a large pot.
Cover with water and bring to a boil over medium heat.
Reduce to a simmer and cook until they are tender but not mushy, about 1 hour (depending on the variety of beans used).
Drain and return to the pot and add the onion.
In a separate bowl, whisk together maple syrup, brown sugar, ketchup, cider vinegar, mustard power, cayenne, salt and pepper.
Pour over beans and onions.
Stir to coat.
Bring to a boil then reduce the heat to very low.
Slowly simmer beans, stirring fairly often to prevent sticking.
Cook until the sauce is thickened and the beans are flavorful, for about 1 1/2 hours partially covered.
Adjust seasonings to taste before serving.
To cook beans in a slow cooker, toss cooked beans and onions in a crock pot.
Whisk together all remaining ingredients.
Pour over the beans and onions stirring well.
Cover and cook over low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally, if possible.