Slow cooker Baked beans

[Adrian]

Baked Beans Recipe



Ingredients:

1.5 lbs (3 cups) dried small white beans, or navy beans
2.5 cups vegetable broth
1/2 tablespoon salt
1 (6 ounce) can tomato paste
1/2 cup molasses
2 tablespoons dried mustard
Optional: 2 garlic cloves, minced
Optional: sautéed chopped onion


Directions:

1. Soak navy beans overnight. I’ve soaked longer — up to 12 hours — for even softer baked beans. Boil for 10-15 minutes.

2. Drain beans and rinse off. Put beans into Crock Pot or slow cooker.

3. Add all the ingredients

4. Stir all ingredients together.

5. Cover Crock Pot and cook 6-7 hours on high, or 10-12 hours on low. These slow cooking times are approximate, so cook until the beans are soft and the sauce is rich. Add water to the slow cooker, if needed.

Eyeball Warning: If you like your eyeballs, then do yourself a solid and refrain from opening the lid during the early hours of cooking. Dried mustard is volatile stuff, and the fumes will burn your pupils if you dare peep into the pot.

6. Serve on toast for breakfast, with scrambled eggs for lunch, or as a side dish with dinner. Enjoy!

[mr_sfstk8d]

On toast at breakfast? Why didn't I think of this before? Brilliant!!!!

[Jaded Green]

It's ages since I made real baked beans.

I've got a packet of haricot beans that say best before July 2008 and they are getting older whilst I decide if it is worth the effort of soaking and cooking them to see if they soften up enough! I suppose I could pressure cook them. That seems to soften (read destruct) beans nicely.

[RuralBeard]

Great idea! I was just thinking about putting on some bean (to soak). One doesn't necessarily need a slow cooker if one has a wood cook stove - it seems to do the trick nicely. Thanks for the inspiration!

[RuralBeard]

It's ages since I made real baked beans.

I've got a packet of haricot beans that say best before July 2008 and they are getting older whilst I decide if it is worth the effort of soaking and cooking them to see if they soften up enough! I suppose I could pressure cook them. That seems to soften (read destruct) beans nicely.

Might I suggest soaking them with a tbsp of baking soda, if the 'old' beans are a bit stale, the baking soda will 'draw' the staleness out of them and they should be just fine. Throw the soaking water out after they've expanded.

[Jaded Green]

Thanks for that RB - I really should use them up - or at least find out what they are like.

for "baking soda" do you mean what I call "bicarbonate of soda"

[Adrian]

cooked and nommy

[AngelinaJellyBeana]

Mmm I might give those a go. I really detest canned baked beans, always have done. However at the BGG a few years ago in the Buddhafields tent they did scrummy breakfasts with home made beans, which were delicious. I tried once to make my own and although they were good it took so long. Now I've got my slow cooker I think I'll give them another try. Will have to cut down on those quantities though as there's only me to eat them or would they be ok if I froze some in small batches??

[Jaded Green]

Yes, you could freeze them.

[KtMcG]

They look delicious. Do you think it would work with mixed beans?

[Adrian]

It should work with most dried beans - though I would recommend boiling them after soaking, then throwing way the water as some beans contain toxins that are only broken down though heat treatment.

[KtMcG]

Will give it a try with some mixed beans, see how the turn out! I had a nasty stomach experience from a chilli made made with unsoaked beans, friend wasnt aware of the pre-soaking..... pain pain pain.

[Sponsored content]