Add your beans to a large cooking pot. Cover beans with water by ½ inch of water. Add remaining ingredients to the pot and give a good mix. Bring to a boil. Reduce heat to medium-low and let simmer for 45 minutes, giving it a stir every 5 minutes or so. Can cook shorter if you desire more saucy beans or can cook longer if you desire more thick beans. Let rest for 5 minutes before serving. Enjoy!
Allergy Variations:Mustard Seed Allergy- you can omit this ingredient and have no difference in the final product! They taste just as delicious. Avoiding nightshades- you don’t have to use the tomato paste and can either swap out for a nightshade free sauce or omit the ingredient entirely. If not using tomato paste at all, I would increase the meat and molasses by 50%. Soy Allergy- you can swap for a soy free soy sauce (coconut aminos for example) or omit entirely.Other variations:Vegetarian/vegan, omit the meat.Spicy, add chopped red and green bell peppers as well as cayenne pepper.Smoky, add ½ tsp liquid smoke.To make in slow cooker, add all ingredients to the slow cooker. Cook on low for 6 hours and high for 3-4, depending on desired consistency.LivingBeyondAllergies.com