Wednesday, July 7, 2010

Slow Cooker Baked Beans

This recipe looks much easier than the Baked Beans with Maple Glazed Bacon recipe I posted recently.  I think that I will try to combine the ingredients from the previous recipe (meaning the vinegars) to give this recipe some zing.  But the idea of cooking it all in a slow cooker is so much more appealing than spending two days trying to make baked beans.  Although the Baked Beans with Maple Glazed Bacon recipe got high praise from everyone who tried it, this one looks much simpler and less labor intensive.  I will definitely try it with a few of my own "tweaks."  {This recipe needed a lot of revisions.  I made my changes as noted below.  I doubled all the original ingredients except the onion but I increased the amount of water from 1 cup to 4-5 cups.}

Slow Cooker Baked Beans

Prep Time: 1 hr.
Cook Time: 10 hrs.
Servings:  12


24 ounces dry white beans
1 pound bacon
1 onion, chopped
1 cup packed brown sugar
1 cup maple syrup
2 teaspoons salt
4-5 cup water
2 teaspoons maple flavoring
4 garlic cloves
1/4 cup molasses 
1/4 cup apple cider vinegar
1 tablespoon red wine vinegar
1 cup ketchup (or tomato paste)
1/4 tablespoons prepared mustard


1.  The night before, combine the beans with water to cover by an inch or two.  Bring the beans to a boil and cook for 1-1/2 hours.  Pour beans and their liquid into a bowl, cover and refrigerate overnight.  Drain beans and place them in a slow cooker.  Add  bacon, onion, brown sugar, maple syrup, salt, maple flavoring, molasses, garlic, vinegars and water.

2. Mix well, cover and cook on high setting for 5 hours, stirring occasionally.  Cook on low for another 7 to 9 hours.  During the final hour of cooking, add the ketchup and mustard, remove bacon, chop it and put it back into the slow cooker.  Mix well and serve.


The Creative Cook