New England Baked Beans Crock Pot Recipes

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SLOW COOKER BAKED BEANS



Slow Cooker Baked Beans image

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

SLOW COOKER NEW ENGLAND BAKED BEANS



Slow Cooker New England Baked Beans image

Skip the can and simmer your own homemade New England baked beans in your crock pot or slow cooker. With a few simple ingredients and time, you can make a delicious, slow cooked New England baked beans dinner.

Provided by Grow a Good Life

Categories     Main Course

Time 10h15m

Number Of Ingredients 9

1 pound dry navy beans
1/4 pound salt pork (cut into 1/2-inch cubes)
1 medium onion (chopped)
1/2 cup molasses
1/4 cup cane sugar
1 teaspoon brown mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
water

Steps:

  • Sort through the dry beans and pick out stones or damaged beans. Rinse the beans well and place them in the slow cooker crock.
  • Add enough water to cover the dried beans about 2-inches, about 6 cups. Cover and soak the beans overnight.
  • The following morning, drain the beans and rinse well. Combine all the ingredients and 4 cups of water in a slow cooker. Cover and cook on low for 8-12 hours.
  • Begin checking the beans at 8 hours, stir, and continue cooking until the baked beans are tender and the sauce forms a caramelized, rich, and thick stew. Makes 8-10 servings.

Nutrition Facts : Calories 295 kcal, ServingSize 1 serving

MY OWN CROCK POT NEW ENGLAND BAKED BEANS



My Own Crock Pot New England Baked Beans image

It just isn't New England without these! For years I was up at 4.30am on a Saturday morning to make my beans. Traditionally served on a Saturday night, these were originally had with fish cakes and cabbage salad which is not quite cole slaw and served cold the next morning in sandwiches; great with raw sliced onion and a bit of mustard. Thanks nanny! I will post that cabbage salad recipe as well. Now, it is usually served with baked ham or hot dogs. Be sure to keep a check on your water covering the beans. These will not be overly sweet. The salt pork is extremely traditional and the meatier the better. This is eaten with the beans as well. It can be omitted for those who cannot have or find it and they are still scrummy. This recipe can be halved easily.

Provided by Hajar Elizabeth

Categories     Beans

Time 10h45m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 lbs dried white pea beans (small white beans) or 2 lbs navy beans (small white beans)
2 medium onions, whole
4 -6 ounces salt pork, meaty cut into chunks (optional)
1 cup molasses
3/4 cup brown sugar, packed
2 tablespoons sweet pickle juice or 2 tablespoons vinegar
1/2 teaspoon black pepper
2 teaspoons dry mustard
1/16 teaspoon cinnamon
2 cups water
water

Steps:

  • Soak beans over night or do a quick soak method. If soaking, drain soaking water, replace with new and boil the beans 30 minutes. I know what crock pots say about beans and sorry companies, this works!
  • Place onions and salt pork in bottom of pot.
  • Pour in beans drained of water.
  • Mix the next 7 ingredients in a saucepan and bring just to the boil stirring occasionally. Pour over beans in pot.
  • Add water to cover beans and cook on low 10-12 hours (or more) topping with water if necessary.
  • Stir every 2 hours and cook with lid off for final 2 hours to thicken. I usually find that I need to stop adding water at this point and stir occasionally as beans will "appear" dried out on top; this is how they should look. Just stir.
  • These should be saucy rather than liquidy or dry. a thick sauce. Unfortunately this is not a crock pot recipe which can be left unattended for more than 2-3 hours.
  • Eating the onions is one of the best parts! I used to only use 1 until my mother began screaming give me an onion!
  • These freeze very well. Freeze in plastic containers or bags and thaw at room temperature. Re-heat adding a bit of water if necessary as they *can* thicken upon freezing.

Nutrition Facts : Calories 398.1, Fat 1.1, SaturatedFat 0.2, Sodium 26.2, Carbohydrate 83.6, Fiber 19.2, Sugar 29.6, Protein 16.3

NEW ENGLAND BAKED BEANS ( CROCK POT )



New England Baked Beans ( Crock Pot ) image

From "Fix-It and Forget-It" slow cooker cookbook. (2000) I do not use the pork, but instead add a little Liquid Smoke.

Provided by Vino Girl

Categories     Pork

Time 9h50m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups dried navy beans
9 cups water
1 medium onion
1 cup ketchup
1 cup brown sugar
1 cup water
2 teaspoons dry mustard
2 tablespoons molasses
1 tablespoon salt, to taste (I use way less!)
1/4 lb salt pork, diced (optional)

Steps:

  • Bring beans and 9 cups water to a boil; reduce heat. Simmer, covered, 1 1/2 hours.
  • Drain beans; place in Crock Pot.
  • Stir in remaining ingredients.
  • Cover and cook on LOW for at least 8 hours.
  • For Vegetarian omit the pork.

Nutrition Facts : Calories 559.7, Fat 2, SaturatedFat 0.2, Sodium 1638.8, Carbohydrate 116.1, Fiber 25.9, Sugar 53, Protein 24.4

NEW ENGLAND BAKED BEANS



New England Baked Beans image

For a potluck or picnic, you can't beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. -Pat Medeiros, Tiverton, Rhode Island

Provided by Taste of Home

Categories     Side Dishes

Time 4h

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

1 pound dried great northern beans
1/2 pound thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.

Nutrition Facts : Calories 385 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 810mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 8g fiber), Protein 11g protein.

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



The Best Slow Cooker Baked Beans (Dad's Recipe) image

This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it.

Provided by Sandy Lafleur

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 17h10m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried navy beans
4 cups water, or more as needed
½ cup molasses
2 tablespoons brown sugar
1 teaspoon salt
¾ teaspoon dry mustard
⅛ teaspoon ground black pepper
¼ pound salt pork, thinly sliced
1 onion, sliced

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.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 54 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 13.9 g, Protein 13.5 g, SaturatedFat 4.3 g, Sodium 508.2 mg, Sugar 17.4 g

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