Crock-Baked Soybeans

1. 1

   Rinse beans in colander under cold water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2 inches, soak overnight, and drain.

2. 2

   Cover with the 4 cups water. Cover and cook on high until tender, about 4 hours. The beans need to be covered with liquid at all times to cook properly.

3. 3

   Drain the cooked beans and return to the slow cooker. Add the onion, brown sugar, molasses, salt, mustard, and sesame oil; stir to combine. Cover and cook on low for 5 to 6 hours, until soybeans are flavorful but still moist and the onion is soft. Stir gently so as not to mash the beans and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.