This Slow-Cooker Baked Beans Recipe Is So Good You’ll Eat Them Straight Up
We began to recreate the Boston-baked beans of our youth with a homemade touch. If you’re not close to sit over the stove stirring a pot for hours until your elbows start to flare up (yay, adulthood), then utilize your trusty slow cooker to form the time-honored dish. Once you get a taste of those creamy slow-cooked beans, flavored with dark molasses and many of sugar , you’ll never return to the canned stuff.
Ready to get all involved and cooked to a T within the slow cooker? Yasss, beans!
Slow-Cooker Baked Beans RECIPE
(Serves 6)
Ingredients:
1 (16-ounce) bag great northern beans
1 Tablespoon salt
1/2 cup molasses (not blackstrap)
1 cup sugar
3/4 cups ketchup
1 1/2 cups reserved bean-soaking liquid
1/2 cup dijon mustard
1 onion, chopped
6 cloves garlic, peeled and crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon liquid smoke
1 teaspoon cayenne pepper (optional)
Instructions:
Add your beans and therefore the salt to an outsized bowl. Cover the beans with two inches of water, and allow them to soak overnight. To quick soak, add the beans and salt to an outsized pot and fill it with water. Bring the pot to a boil, cover, and let the beans soak for an hour.
Strain the beans, discarding the liquid. Add the beans and every one remaining ingredients to your slow cooker, along side 1 1/2 cups of water.
Set your slow cooker to high, and cook the beans for 8-10 hours, until they’re tender. you'll got to add the remaining water during the cooking process; you would like to stay the beans almost completely covered with liquid as they cook. Stir the beans occasionally, in order that any beans that are on top get an opportunity to actually get into the sauce you’ve made.
Ready to get all involved and cooked to a T within the slow cooker? Yasss, beans!
Slow-Cooker Baked Beans RECIPE
(Serves 6)
Ingredients:
1 (16-ounce) bag great northern beans
1 Tablespoon salt
1/2 cup molasses (not blackstrap)
1 cup sugar
3/4 cups ketchup
1 1/2 cups reserved bean-soaking liquid
1/2 cup dijon mustard
1 onion, chopped
6 cloves garlic, peeled and crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon liquid smoke
1 teaspoon cayenne pepper (optional)
Instructions:
Add your beans and therefore the salt to an outsized bowl. Cover the beans with two inches of water, and allow them to soak overnight. To quick soak, add the beans and salt to an outsized pot and fill it with water. Bring the pot to a boil, cover, and let the beans soak for an hour.
Strain the beans, discarding the liquid. Add the beans and every one remaining ingredients to your slow cooker, along side 1 1/2 cups of water.
Set your slow cooker to high, and cook the beans for 8-10 hours, until they’re tender. you'll got to add the remaining water during the cooking process; you would like to stay the beans almost completely covered with liquid as they cook. Stir the beans occasionally, in order that any beans that are on top get an opportunity to actually get into the sauce you’ve made.