Slow Cooker Baked Beans With Maple Syrup Recipes

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 HAM HOCK

Steps:

• In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
• Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

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.

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. 

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

SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS

Steps:

• Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
• After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
• Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
• Cook on low for about 10 hours.

SLOW COOKER BAKED BEANS

Steps:

• In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat, but let sit for 1 hour.
• Drain beans and place them in a slow cooker. (If using ham hocks, add now.)
• Add the onion, brown sugar, maple syrup, salt and water.
• Mix well, cover and cook on high setting for 4-5 hours, stirring occasionally.
• During the final hour of cooking, add the ketchup and mustard (if you used ham hocks, remove the ham from the hocks and discard the hocks.).
• Mix well and serve.