New England Baked Beans - Good Enough to Eat Cold

“I LOVE picnics & sometimes I go to areas where I can't heat up anything. Chicken is good cold, so why not beans? I finally got my recipe for slow cooked beans just right. I love them cold, almost better than if they came straight out of the crock pot. I hope all that try these agree. I welcome comments & new suggestions.”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 2 (16 ounce) cans pork & beans, drained & rinsed
  • 1 small onion, chopped (I like Vadalia best)
  • 1 cup ketchup
  • 12 cup packed light brown sugar
  • 2 teaspoons dry mustard
  • 2 tablespoons dark molasses
  • 14 lb fully cooked bacon, sliced 1-inch pcs. (I don't recommend bacon bits)
  • salt & pepper

Directions

  1. Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
  2. Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
  3. It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
  4. You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.

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