Slow-Cooked Homemade Baked Beans |
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Prep Time: 25 Minutes Cook Time: 575 Minutes |
Ready In: 600 Minutes Servings: 15 |
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I like making baked beans from dried beans because they are not as mushy as canned baked beans. I found this recipe on a package of Publix dried navy beans. I make it as written on the package, but I add a few extra slices of bacon, 3 ounces of tomato paste, and 1 teaspoon vinegar. The cooking time does not include the time for soaking the beans. Ingredients:
6 slices smoked bacon |
16 ounces dried navy beans |
1 1/2 cups ketchup |
1 1/2 cups water |
1/4 cup molasses |
1 cup firmly packed brown sugar |
1 cup diced onion |
1 tablespoon dry mustard |
1 tablespoon salt |
Directions:
1. QUICK SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups of water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
2. OVERNIGHT SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
3. TO COOK BEANS: Add 6 cups fresh water to the beans after soaking. Cover and bring just to boiling on medium-high heat. Reduce heat to low and simmer gently with lid tilted, about 1 1/2 hours, stirring occasionally, or until desired tenderness. Stir gently and very little to prevent breaking of skins; add water, if needed, during cook time. Makes about 6 cups of cooked beans.
4. TO MAKE BAKED BEANS: Cut bacon into 1-inch pieces. Combine with remaining ingredients in slow cooker. Cover and cook on low 8-10 hours. Stir occasionally, if possible. Makes about 10 cups of baked beans. Note: the number of servings below depends on how many other side dishes there are.
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