Slow-Cooked Baked Beans Recipe

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Slow-Cooked Baked Beans Recipe

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My friend suggested this recipe when I needed a new dish to bring to a barbecue. It was an incredible success, and I've been making it ever since. —Jodi Caple, Cortez, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + soaking Cook: 9 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + soaking Cook: 9 hours

Ingredients

  • 1 pound dried navy beans
  • 2 cups water
  • 1/2 cup dark molasses
  • 5 slices salt pork belly (about 3 ounces), cut into 1/2-inch pieces
  • 1 small onion, finely chopped
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper

Directions

Rinse and sort beans; soak according to package directions.
Drain and rinse beans, discarding liquid. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 9-11 hours or until beans are tender. Yield: 8 servings.
Originally published as Slow-Cooked Baked Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p220

  • 1 pound dried navy beans
  • 2 cups water
  • 1/2 cup dark molasses
  • 5 slices salt pork belly (about 3 ounces), cut into 1/2-inch pieces
  • 1 small onion, finely chopped
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  1. Rinse and sort beans; soak according to package directions.
  2. Drain and rinse beans, discarding liquid. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 9-11 hours or until beans are tender. Yield: 8 servings.
Originally published as Slow-Cooked Baked Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p220

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