Best Ever Baked Beans Crock Pot Food

BAKED BEANS (CROCK POT)

Steps:

• Rinse soaked beans and place in large pan with enough fresh water to cover.
• Cook, covered, over medium heat for one hour or until tender.
• While beans cook, sauté bacon in a skillet until lightly browned, remove and set aside, then lightly sauté the chopped onions in the remaining bacon fat until translucent. Remove onions and set aside.
• In a saucepan, combine maple syrup, molasses, pepper, mustard, ketchup, tomato paste, brown sugar, Tabasco, the orange juice, the pineapple juice, the coffee and the stock. Cook over medium heat for 1 hour, stirring occasionally.
• Combine beans, sauce, onions and bacon in a crock pot. There should be enough liquid to cover the beans generously. If not, add some more stock, or combination of juices.
• Cook at low for 12 hours, at high for 8.
• Taste for seasoning near the end of the cooking time and add salt if needed.

BEST EVER BAKED BEANS (CROCK POT)

Steps:

• Fry bacon until it's almost done.
• Mix all ingredients together using only 3/4 of the can of french fried onions.
• Cut up the bacon into bite size pieces.
• Add bacon.
• Place crock pot on low for 6 hours
• 1/2 hours before it's done place remaining onions on top.

THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
• Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
• Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
• Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
• Cook on Low for 8 to 10 hours.

SLOW COOKER BAKED BEANS

Steps:

• The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
• In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

THE BEST SLOW COOKER BAKED BEANS

Steps:

• Drain all the beans, except for one can of Pork & Beans. Combine all ingredients in the crockpot and heat on HIGH for at least 4 hours or on LOW for 8 hours. Enjoy!

THE BEST BAKED BEANS

Steps:

• Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.

SLOW COOKER BAKED BEANS

Steps:

• Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
• Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
• Before serving, stir in the cider vinegar and season to taste with salt.

SLOW COOKER BAKED BEANS

Steps:

• 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., 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., 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., 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.