Slow Cooker Homemade Baked Beans Food

SLOW COOKER HOMEMADE BEANS

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

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:

• 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-COOKED BAKED BEANS

Steps:

• Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water.
• Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use.
• Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry.
• Cook on Low for 7 to 9 hours.

SLOW-COOKED HOMEMADE BAKED BEANS

Steps:

• QUICK SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups of water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
• OVERNIGHT SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
• TO COOK BEANS: Add 6 cups fresh water to the beans after soaking. Cover and bring just to boiling on medium-high heat. Reduce heat to low and simmer gently with lid tilted, about 1 1/2 hours, stirring occasionally, or until desired tenderness. Stir gently and very little to prevent breaking of skins; add water, if needed, during cook time. Makes about 6 cups of cooked beans.
• TO MAKE BAKED BEANS: Cut bacon into 1-inch pieces. Combine with remaining ingredients in slow cooker. Cover and cook on low 8-10 hours. Stir occasionally, if possible. Makes about 10 cups of baked beans. Note: the number of servings below depends on how many other side dishes there are.

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.

SLOW - COOKER "BAKED" BEANS

Steps:

• Place all ingredients in a slow cooker and mix well.
• Cover with lid.
• Cook on low for 4 to 6 hours (or on high for 3 hours).
• Makes 10 servings of 1/2 cup each.

SLOW COOKER BAKED BEANS

Steps:

• In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat, but let sit for 1 hour.
• Drain beans and place them in a slow cooker. (If using ham hocks, add now.)
• Add the onion, brown sugar, maple syrup, salt and water.
• Mix well, cover and cook on high setting for 4-5 hours, stirring occasionally.
• During the final hour of cooking, add the ketchup and mustard (if you used ham hocks, remove the ham from the hocks and discard the hocks.).
• Mix well and serve.

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.

SLOW COOKER BAKED BEANS

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

SLOW COOKED "BAKED" BEANS

Steps:

• Thoroughly rinse and clean beans; place beans in a bowl and cover with cold water.
• Soak 4 to 5 hours or overnight and drain. (Rumor is that soaking them overnight negates the reputation beans have earned. Let me know if you find otherwise and I'll suggest a book of matches!)
• Place the beans in a crock pot (I use a 5 quart) and add all the other ingredients. Mix well. Cook on low setting for 13 to 15 hours, high setting for 7 to 8 hours. Test for doneness one to two hours before end of cooking time.
• I cannot use all that this recipe produces at one time but I have had good luck in freezing the leftovers in smaller serving size containers if they are not overcooked. When thawed, the results are still more firm than commercially prepared baked beans and certainly more tasty!

SLOW-COOKER HOMEMADE BAKED BEANS

Steps:

• Place all ingredients in slow cooker; mix well. Cover with lid.
• Cook on LOW 4 to 6 hours (or on HIGH 3 hours).