Crock Pot Boston Baked Bean Recipe Recipe For Hand

CROCKPOT BOSTON BAKED BEANS

Steps:

• If desired, soak the beans overnight in enough cold water to cover by 2-3 inches. This step is optional, but will cut down on your cooking time and remove some of the indigestible starches.
• Place the beans, 6 cups of water, salt, 2 tablespoons of molasses, 2 slices of the bacon (raw), and 1/2 of the diced onion in a crockpot. Cover and cook on low for 8-11 hours, or high for 5-7 hours.
• When the beans are almost tender, slice the remaining 4 slices of bacon, and over medium-high heat, saute the bacon with the remaining onion, until the bacon is crisp and the onion is caramelized. Drain off any fat from the pan and set aside.
• In a mixing or large measuring cup, mix together the remaining 1/4 of molasses, the dijon mustard, the brown sugar, and the apple cider vinegar. Stir well to combine, and add the cooked bacon and onion. Set this mixture aside.
• When the beans are thoroughly cooked, drain off any excess cooking water, reserving about 1 cup. Discard the bacon from the crockpot.
• Add the beans back to the crockpot and pour the bacon onion molasses mixture over the beans, stir gently to coat the beans well. Add some of the reserved cooking water as needed, to loosen the sauce.
• Taste and add salt and pepper as needed.
• Let the beans heat through and serve immediately, or reduce the heat setting on the crockpot to the lowest setting and hold the beans for up to 2 hours until ready to serve.

CROCK POT BOSTON BAKED BEANS

Steps:

• In crockpot, stir together, beans, chopped onion, sugar, molasses and mustard. Add salt pork and 5 cups water.
• Cook on high for 4 hours, change to low and cook until dark brown and beans are tender. Stir occasionally. Add water if the beans begin to look dry and are still uncooked. I cook overnight on low and the beans are usually done in the morning. I don't remember the exact amount of salt pork but I usually buy the square package of Hormel.

BOSTON BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

SLOW-COOKED BOSTON BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

CLASSIC CROCK POT BOSTON BAKED BEANS

Steps:

• Mix all ingredients in crock pot.
• Cover and cook on low for 8-12 hours or high for 3-4 hours.

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

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.