Print Options

Back to Georgian Bay Baked Beans >

Include these items:

Select reviews >

Taste of Home Logo

Georgian Bay Baked Beans

 Georgian Bay Baked Beans
My dressed-up baked beans are always a hit at barbecues and potlucks. If you can, prepare them a day ahead: They get even better with time.
12 ServingsPrep: 30 min. + soaking Cook: 10 hours

Ingredients

  • 1 pound dried navy beans
  • 1 pound thick-sliced bacon strips, chopped
  • 6 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 cup packed brown sugar
  • 1 cup beef stock
  • 1 cup strong brewed coffee
  • 3/4 cup chili sauce
  • 1/2 cup tomato paste
  • 1/4 cup molasses
  • 1 tablespoon white vinegar
  • 1 tablespoon ground mustard
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1 smoked ham hock

Directions

  • Sort beans and rinse in cold water. Place beans in a large bowl; add
  • water to cover by 2 in. Cover and let stand overnight. Drain and

2 of 2

Georgian Bay Baked Beans (continued)

Directions (continued)

  • rinse beans, discarding liquid. Transfer to a greased 5-qt. slow
  • cooker.
  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • with a slotted spoon to paper towels; drain, reserving 3 tablespoons
  • drippings. Brown onions in drippings. Add tomatoes and garlic; cook
  • 2 minutes longer. Stir into slow cooker with reserved bacon.
  • Combine the brown sugar, stock, coffee, chili sauce, tomato paste,
  • molasses, vinegar, mustard, bay leaves and seasonings. Stir into
  • slow cooker. Add ham hock. Cover and cook on low for 10-12 hours or
  • until beans are tender.
  • Discard bay leaves. Skim fat. Set ham hock aside until cool enough to
  • handle. Remove meat from bone; discard bone. Cut meat into small
  • cubes; return to slow cooker. Heat through.
  • Yield: 12 servings.