March 2, 2009

Baked Beans ... in the Slow Cooker

These taste just like the canned Pork n Beans that you would get from the grocery store.

These dried white beans were slow cooked in water for about 9 hours, and then for another 30 minutes to an hour with the flavorful sauce.

They were delicious on toast for breakfast this morning, and the rest have been portioned out into 1 cup containers and frozen for later uses in chilis, taco meat, or just eating plain.

Overnight Baked Beans

2 cups Dried white beans

4 cups Water

1/4 C Ketchup

1/3 C Brown Sugar (unpacked)

2 TB Cooking Molasses

1/2 tsp Onion Salt

1 tsp Ground Mustard Powder

Dash of fresh ground Pepper

Night Before: Combine beans and water in a 3QT Slow Cooker. Cover and let cook on Low for 8-10 hours or until beans have soaked up a lot of the water. Keep in mind, once the beans are completely soft and cooked there will be some water in the crock pot.

Next morning: Add remaining ingredients. Stir well. Cook on High for about 30 minutes to blend flavors.

Makes approx. 4 cups.

1 comment:

Michael said...

mmmmmm, and beans are packed full of goodness, protein, iron, not to mention the many vitamins believe it or not.