You are here:Home > Food > Recipes > Main Dishes
Beth's Slow Cooker Baked Beans |
|
Beth makes these once a week in the winter. She serves them with homemade corn bread and sometimes sliced ham.
Ingredients
- 3 cups navy beans (soaked overnight in 9 cups water)
- 1 lb salt pork (cut into small pieces)
- 1/2 c. brown sugar
- 1/2 c. ketchup
- 1/2 c. Fancy Molasses (lite not recommended)
- 1/2 t. salt
- 2 tbsp. dry mustard
- 1/4 c. regular mustard
- 1 large onion (chopped finely)
- water to cover
Directions
- Soak beans overnight, drain and put in bottom of slow cooker with enough water to cover beans.
- Add pork, sugar, ketchup, molasses,salt,mustard and onion.
- Cook overnight in slow cooker. If necessary add more water near end of cooking process.
Hot Topics
Who's Online
Become a Fan
Follow Us
Tracy Keleher | January 15, 2009 at 1:12 pm - §
These are better the longer they cook, ideally 12 hours on low. If you'd prefer a thicker and richer consistency, add more ketchup and molasses to taste. Often I use bacon instead of the salt pork - my husband likes it better that way!
Sarah | March 7, 2009 at 9:29 am - §
I made these last week and doubled the recipe. It was the first time I have made baked beans that were soft. I've never been able to get them to soften properly because i always rush the process. I let the beans soak for 24 hours and then I drained them and boiled them for about an hour. Drained again and put them in the slowcooker wiith the rest of the ingredients. They cooked for 8 hours. Served with fresh homemade brown bread. Then I realized that I made more beans than I wanted dh to eat. ;) We shared with the neighbors.