Slow Cooker Baked Beans
TOTAL TIME: Prep: 1-1/4 hours + standing Bake: 3 hours
YIELD: 16-18 servings.
These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
Ingredients
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2 pounds dried navy beans
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4 quarts water
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2 large onions, chopped
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1/2 pound bacon or salt pork, cut into 1/2-inch pieces
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1-1/2 cups ketchup
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1/2 cup molasses
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1/2 cup packed brown sugar
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2 tablespoons prepared mustard
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1 tablespoon salt
Directions
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1.
Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
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2.
Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients.
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3.
Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine.
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4.
Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts
3/4 cup: 268 calories, 3g fat (1g saturated fat), 4mg cholesterol, 729mg sodium, 50g carbohydrate (17g sugars, 13g fiber), 13g protein.
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