LC Baked Beans

2 c. dried black soybeans
2 c. water
1/2 c. chopped onion
1/2 tbsp blackstrap molasses
3 tbsp LC ketchup
1 tbsp dry mustard
1 tbsp instant coffee (optional, but you can't taste the coffee and it adds a richness to it)
2 tbsp Splenda or Sweetzfree
2 c. water
3/4 lb smoked ham hocks or ham steak

Put soybeans in a big, nonreactive bowl and cover with the first 2 cups of water. Let them sit until the water is absorbed. Then put your soaked beans in the freezer overnight. The freezing water will help break down the cell walls in the soybeans, making them soften faster when you cook them.

When you want to cook the soybeans, thaw them, and pour off any soaking water. Put the beans in your slow cooker and add onion through water. Stir, and put in ham hock or ham steak. Cover, and cook on low for 12 hours.

When it's done, fish out the hock or steak with tongs, shred the meat, and stir back into the beans.

10 servings of 1/2 cup, 1 net carb (12 carbs, 11 fiber)