Slow Cooker Miso Molasses Baked Beans

So, I joined this thing called Instagram a while ago. And never shared anything. Until now.

It had nothing to do with my blog.

https://www.instagram.com/p/BRsxFzSh41L/

Life, these days. Or last month, at least. Before I went back to work.

Rob snapped this photo as we hiked along the shore of São Miguel, Azores, Portugal. It was stunning, simple, and an easy hike as I carried Baby P along for the ride.

Rob lamented that we have no life anymore after the arrival of the baby. Baby P is our life, I said. No, he reminded me. We still need our own hobbies and interests, and hopefully involve everyone along the journey too.

Over the past few months, it has been difficult to put as much energy into my meals (and the blog) but I am hopeful that will change. Healthy, delicious food never goes out of style.

For a while, I was making salt-free meals so I could share them with the baby. That only lasted so long. I had to bring a salt shaker to work to entice me to eat my food and then I persisted back to my regular meals.

And brought back the miso. Miso might be salty but it sure is tasty.

I was drawn to these miso molasses baked beans, because miso and molasses. What an odd combination that sounded so different. I modified the recipe to be in the slow cooker and I thought it worked out well. Unexpected, but delicious. Best to pair with something bland, like toast, to cut its intensity. Here I served it with Jamaican patties (thanks Mom!), roasted sweet potato and a Chinese sweet and sour sauce (thanks Renee!). Because those all were obviously meant to be together. 🙂

What non-food stuff have you been up to lately? Will I catch you on Instagram?

PS. I am sharing this with Meatless Mondays, Slow Cooked Challenge and My Legume Love Affair.

Slow Cooker Miso Molasses Baked Beans
Adapted from Modern Potluck, as originally seen here

1 pound dried navy beans, soaked overnight
4 cups water
1/4 cup + 2 tablespoons molasses
1/4 cup + 2 tablespoons apple cider vinegar, plus extra
3 tbsp miso
2 tbsp tamari soy sauce
1.5 tbsp dry ground mustard
1 large garlic clove, pressed or minced
1 tsp sweet paprika
1.5 tsp grated ginger (from a peeled, 3-inch piece)

1. Drain the beans from the water. Add all ingredients to the slow cooker. Slow cook on medium heat for 8-10 hours, or until the beans are cooked through and the sauce is of your desired thinness. You can add more water if it is too thick. Serve with toast.

Serves 6-8.