Slow Cooked "baked" Beans
"Starting from scratch using dried navy beans will produce really tasty results and the firmer texture of real home-made baked beans! (If you like them mushy, extend the cooking time.) Because it is done in a crock pot, it is a painless recipe that minds itself. Dried beans are really a bargain too! I discovered this at Cooks.com. Cooking time does not include soaking time."
- Ready In:
- 13hrs 20mins
- Ingredients:
- 10
- Yields:
-
2 quarts
- Serves:
- 12
ingredients
- 1 1⁄2 lbs dried navy beans (3 cups beans)
- 1 tablespoon instant minced onion
- 1 cup ketchup
- 1 cup packed brown sugar
- 1 tablespoon dry mustard
- 1⁄4 cup dark molasses
- 1 tablespoon liquid smoke (caution, strengths vary! Adjust accordingly.)
- 3 1⁄2 cups water
- 1⁄4 lb lean diced salt pork (substitute bacon or ham if that is your preference)
- 1 tablespoon salt
directions
- Thoroughly rinse and clean beans; place beans in a bowl and cover with cold water.
- Soak 4 to 5 hours or overnight and drain. (Rumor is that soaking them overnight negates the reputation beans have earned. Let me know if you find otherwise and I'll suggest a book of matches!)
- Place the beans in a crock pot (I use a 5 quart) and add all the other ingredients. Mix well. Cook on low setting for 13 to 15 hours, high setting for 7 to 8 hours. Test for doneness one to two hours before end of cooking time.
- I cannot use all that this recipe produces at one time but I have had good luck in freezing the leftovers in smaller serving size containers if they are not overcooked. When thawed, the results are still more firm than commercially prepared baked beans and certainly more tasty!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thanks for this recipe, Grease! I used it as a guide to make a vegetarian version, which turned out great. I decided that since I changed the recipe so much, I could not actually rate it. But if my results are any indication, I am sure that this recipe is great! I am planning on posting my vegetarian version- giving you credit, of course!
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
