Slowcookerbakedbeanswithmaplesyrup Recipes

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-COOKED MAPLE SYRUP BAKED BEANS

Steps:

• Drain the beans and place them in a large pot with enough fresh, cool water to cover 2-inches. Bring to a boil over medium-high heat; reduce heat and simmer for 2 hours, or until a bean is tender enough to mash easily. Keep an eye on the pot and make sure there is plenty of water, add more as needed.
• Preheat the oven to 325 F. Drain excess water from the beans and place them in an ovenproof casserole dish or dutch oven.
• Cook the bacon over medium-high heat in a heavy skillet until limp. Alternatively, you can cook the bacon in the oven on a cookie sheet lined with aluminum foil for 10 to 12 minutes. Using a slotted spoon transfer the bacon to paper towels to drain. Add the bacon to the beans.
• Discard all but 2 tablespoons of the rendered bacon fat in the pan. Add the onions and cook over medium-low heat until tender and slightly brown. (If you cooked the bacon in the oven, use a new saute pan with 2 tablespoons of bacon fat.) Add the onion to the beans.
• Add the maple syrup and mustard to the beans and stir to blend thoroughly.
• Season with salt and pepper.
• Cover the casserole loosely with foil and bake in the preheated oven 2 to 3 hours. If the beans seem too dry, add up to 1/2 cup water. The beans are done when the liquid is very thick. This recipe comes from the Culinary Institute of America and is served in their American Bounty Restaurant.

SLOW COOKER BAKED BEANS WITH MAPLE SYRUP

Steps:

• Place the beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.
• In a slow cooker, combine all the ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust the seasoning. 

.
• Tips : The beans will be better the next day, once they have absorbed all the liquid.

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-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. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

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.

MAPLE BAKED BEANS (CROCKPOT)

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions, cover, and cook until softened, about 5 minutes.
• Add onions, and all remaining ingredients to crockpot, cover, and cook on low for 6-8 hours.

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 SWEET MAPLE BAKED BEANS

Steps:

• In 6-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Cover and simmer 2 hours; drain. (You are just precooking the beans; they don't have to be soft.)
• In 3 1/2- to 4-quart slow cooker, mix beans and remaining ingredients.
• Cover and cook on Low heat setting 8 to 10 hours or until beans are very tender and most of the liquid has been absorbed.