SWEET AND SPICY BAKED ROCKWELL BEANS IN THE CROCK POT ENJOY DAN:

      SWEET AND SPICY BAKED ROCKWEEL BEANS IN THE CROCK POT by CHEF DAN:

Serves 8-10 (For the Slow Cook Party in April)

INGREDIENTS:

1-1/2-pounds Rockwell Beans from Willowood Farms on Whidbey Island

1 onion, diced

1 bay leaf

Small handful black peppercorns

2 garlic cloves, minced

1/4-cup EACH maple syrup, barbecue sauce. And bottled salsa

2 tablespoon EACH yellow mustard, and brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon EACH vinegar, chili powder, mustard powder, and molasses

1 (15 Oz) can pineapple tidbits

Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Rinse and sort beans and add to a stock pot, with 2 quarts of water.

2.   Add the beans and soak overnight,

3.   After soaking, drain the beans; add back to the pot with enough water cover by 2 inches.

4.   Over medium-heat add the onion, bay leaf and peppercorns.

5.   Bring to a boil, and then reduce heat to low and simmer for at least 2 hours.

6.   Drain.

7.   In a Crockpot sprayed with cooking spray.

8.   Add drained beans and all the rest of the ingredients.

9.   Cover and cook 10 hours.

ENJOY DAN:                                               PLANT SEEDS & SINGSONGS!!