Crockpot Boston Baked Beans Recipes
CROCK POT BOSTON BAKED BEANS
Easy,delicious old fashioned baked beans. No need to soak overnight. Cook on low in the crockpot overnight and they come out perfect everytime. Only add water if needed otherwise they will come out too wet. The longer they cook the beter they taste.
Provided by Grammy Irene
Categories Beans
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
SLOW COOKER BOSTON BAKED BEANS RECIPE
This Slow Cooker Boston Baked Beans recipe is everything baked beans should be: thick, saucy, savory with a touch of sweet. This recipe serves 12 and costs just $5.67 to make.
Provided by Adapted from Cook's Country
Categories Side Dish slow cooker
Time P1D
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 131 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
CLASSIC CROCK POT BOSTON BAKED BEANS
Make and share this Classic Crock Pot Boston Baked Beans recipe from Food.com.
Provided by Dawn399
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in crock pot.
- Cover and cook on low for 8-12 hours or high for 3-4 hours.
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AUTHENTIC BOSTON BAKED BEANS RECIPE FOR SLOW COOKER OR DUTCH …
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Reviews 2Category Side DishRatings 12Calories 409 per serving
- Soak the Beans:Soaking the beans is optimal for a shortened cooking time. Starting with un-soaked beans adds an additional 4-6 hours to the slow cook time. This increases the cooking time from 5 - 6 hours to about 10 - 12 hours. [See Note 1]Overnight soak - Place beans in a large bowl and cover with water. The water should reach at least 2 inches over the top of the beans. Allow to soak overnight or at least 8 hours. Retain the soaking liquid for cooking.Quick Soak - For a quick soak, pour the dry beans into a pot and cover the beans with cold water. Place the pan on the stove over medium-high heat and bring to a boil. Once the water boils, turn off the stove, and allow the beans to soak in the hot water for 1.5 hours. Retain the soaking liquid for cooking.Make sure the water level is at least 2 or 3 inches above the bean level to allow for absorption. Reserving the soaking liquid [See Note 8], drain beans in a colander and remove any debris, discolored beans or empty shells. Soaking o
- Prepare the Beans in either a crock, Dutch oven, or Slow Cooker insert:Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bottom of the cooking vessel.Combine molasses, mustard, brown sugar, salt, pepper, onions and 5 cups soaking liquid. Add the pre-soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
- By Dutch oven or Clay Beanpot: Preheat oven to 300 degrees F.Transfer beans into the Dutch oven or Clay Bean pot and bake covered until the beans are tender and the liquid has thickened - about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans in broth at all times. For the last 50 to 60 minutes of cooking, uncover the beans to thicken the sauce. At this stage, if you are having hot dogs or sausages with your beans, you can add them into the pot to heat inside with the beans, optional. Once the beans are to your desired tenderness, remove from oven, adjust the seasoning with salt, pepper, and molasses, if necessary. Since Navy beans are relatively high in starch, the sauce will thicken slightly as it cools. If the beans do not thicken enough, See Recipe Note 9 for thickening the beans. If the beans become too thick, add a splash or water of chicken stock and thin to desired consistency.
BOSTON BAKED BEANS (OVEN OR SLOW COOKER!) - BROWN …
From browneyedbaker.com
4.4/5 (16)Total Time 5 hrs 45 minsCategory Side DishCalories 636 per serving
- Add salt pork and bacon to a large Dutch oven (at least 7 quarts); cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes.
- Add ½ cup molasses, brown sugar, mustard, beans, 1¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1½ hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve. (You can make the beans ahead of time, letting them cool to room temperature, and then storing in an airtight container in the refrigerator for up to 4 days.)
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