Crock Pot Boston Baked Bean Recipe Recipe For Lasagna

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.

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.

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.

CROCK-POT GRANDMA'S FAMOUS BAKED BEANS RECIPE

Steps:

• Dice raw bacon into small pieces and cook in a medium skillet over medium-high heat on the stove-top until crispy. Using a slotted spoon remove cooked bacon from pan and allow to drain on a plate lined with paper towels.
• Drain all but 1 tablespoon of the bacon grease off from the pan and place pan back on stove and add the diced onion and cook until the onion just starts to turn golden in color.
• Add the canned beans, cooked bacon, onion, brown sugar and BBQ sauce all to a 5 quart or larger slow cooker.
• Cover and cook on HIGH for 4 hours. Turn slow cooker off and allow the beans to set for at least 1 hour to allow the sauce to thicken.

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.

SLOW COOKER BOSTON BAKED BEANS RECIPE

Steps:

• Turn slow cooker on high to preheat. Drain beans and pour them into large Dutch oven along with 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, and use a slotted spoon to skim the foam off of the top. Boil 15 minutes.
• While beans cook, chop bacon into 2-inch pieces, and in a large non-stick skillet sauté bacon and onion over medium-high heat until fat is rendered from bacon and edges of onion begin to brown slightly about 7-8 minutes. Place bacon and onion in the slow cooker. Stir in ⅓ cup molasses, brown sugar, and 3 cups of boiling water.
• Once beans are done boiling, drain beans and transfer to the slow cooker, discarding bay leaves. Give everything a good stir and place aluminum foil directly on the surface of beans, then cover slow cooker with lid. Set slow cooker to LOW and cook until beans are creamy and tender 10-12 hours.
• Turn off slow cooker and remove the lid and discard aluminum foil. Stir in the remaining 2 tablespoons molasses, maple syrup (optional), mustard, and vinegar. Season with salt and pepper to taste. Cover slow cooker lid and let beans sit until the sauce has slightly thickened about 15-20 minutes. Serve.

CROCK POT BOSTON BAKED BEANS

Steps:

• Mix all ingredients in a large slow cooker dish.
• Cook in the slow cooker on low for 6-8 hours.

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS

Steps:

• Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
• Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
• Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
• Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.