BAKED BEANS
This is the recipe I have been making for years. I find the slow cooker superior to making beans in a slow oven. The longer the beans can cook the better. Of course we make 2 pots, one with bacon and one without. It really is not too hard to accommodate my vegetarian daughter.
I soak the beans overnight, through the ingredients altogether to cook for the day but find they just are not ready to eat. I cool them down, put them in the frig overnight, re-heat them in the crockpot again. So it is a lengthy process, but they are good.
I soak the beans overnight, through the ingredients altogether to cook for the day but find they just are not ready to eat. I cool them down, put them in the frig overnight, re-heat them in the crockpot again. So it is a lengthy process, but they are good.
BAKED BEANS
Cook Time: Make the day before.
Keywords: soup/stew
Ingredients
- 500 g dried white beans
- 1 onion
- 1 ½ tsp salt
- 1 tsp dry mustard
- 2 tsp cider vinegar
- 1 tbsp brown sugar
- ¼ cup molasses
- ½ cup ketchup
- Pepper
- Hot water
- 1 can (340 ml) V-8
- 1 lb bacon, cut into small pieces
- 1 small can tomato paste
Instructions
Pick and rinse beans. Add cold water, cover and let sit overnight.
Drain liquid.
Mix seasonings, onion and bacon with the beans. Add just enough hot water and 1 can of V8 juice to cover.
Cover and cook on high till it starts to bubble. Turn to low. Cook for approximately 10 hours.
Add liquid several times to keep beans just covered if needed.
Let the pot of beans cool and pop into the frig overnight.
I have found that the beans need to sit overnight to soften further. Mine are never ready the same day.
The next day, pop the container back into the slow cooker for approximately 4 hours to heat through.
Powered by Recipage