INGREDIENTS
1 lb
dry navy beans, soaked*
5
slices tempeh bacon, chopped
1
large sweet onion, diced
1 tbsp
olive oil
3 cups
vegetable broth
1/4 cup
maple syrup
2 tbsp
molasses
1/3 cup
ketchup
1 tsp
dry mustard powder
1/4 tsp
garlic powder
1/4 tsp
ground chili chipotle
1 tbsp
apple cider vinegar
1/4 tsp
real salt