BAKED BEANS

½ pound navy beans, soaked overnight

4 ounces thick-cut bacon, diced

½ medium onion, finely chopped

1 garlic clove, finely chopped

2 cups water or low-sodium

chicken broth

¼ cup pure maple syrup

2 tablespoons packed brown sugar

(light or dark)

1 tablespoon Dijon mustard

1 tablespoon tomato paste

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Nutritional information per serving (1 cup): Calories 470

(21% from fat) • carb. 77g • pro. 18g

fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg

calc. 141mg • fiber 13g

1. Select the Sauté function of the Cuisinart ® Rice and Grain Multicooker, and press Start/Stop.  Once hot, add the bacon. Cook until browned and crisp. Carefully remove the cooked bacon, leaving the grease in the cooking pot. Add the onion and garlic and sauté until softened, about 2 to 3 minutes. Press Start/Stop to stop the Sauté function.

2. Drain and rinse the beans and then add to the cooking pot, along with the remaining ingredients, including the reserved bacon.  Select the Beans function for 4 hours and press Start/Stop.

3. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir to mix. Taste and adjust seasoning and serve immediately.