SLOW-COOKED BAKED BEANS
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 1 1/2 hours.
- Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion, and garlic. Cook, stirring occasionally, until onions are soft and fat is rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
- Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, dijon mustard, coarse salt, and hot sauce, if desired.
- Drain beans, and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.
SLOW-COOKED BAKED BEANS
I could not find a baked beans recipe that everyone liked. So I started putting a few different ones together and I came up with this.
Provided by Jaeme
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 16h10m
Yield 12
Number Of Ingredients 12
Steps:
- Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water.
- Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use.
- Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry.
- Cook on Low for 7 to 9 hours.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 51.3 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 12.9 g, Protein 16 g, SaturatedFat 1.3 g, Sodium 1185.3 mg, Sugar 18.9 g
SOUTHERN SLOW COOKED BAKED BEANS
This bean recipe turned out delicious! The day I was making it, I wanted more flavor than I tasted, so I added my own twist to this already fabulous recipe. I hope you enjoy. The original is from Paula Deen's website but is Damon Lee Fowler's recipe.
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 10h15m
Number Of Ingredients 16
Steps:
- 1. Directions: Sort through the beans, discarding any that are discolored or damaged, and rinse them well. Place dried beans in a bowl and cover well with water and let soak overnight. Drain & rinse in morning.
- 2. If the water is no longer covering the beans, add enough to cover them by an inch and turn on the heat to medium. Add the quartered onion. Bring it slowly back to a boil, reduce the heat to a steady simmer, and cook until tender, about 1 hour, replenishing the liquid with simmering water if necessary (do not add cold or hot tap water). When almost tender, add a tablespoon of salt and simmer at least 10 minutes longer, or until completely tender. The old cooks would take up a small spoonful of beans and blow on them: when the skin blistered, they were ready. Remove and discard onion.
- 3. Position a rack in the center of the oven and preheat to 250 degrees F or prepare a 4-quart slow cooker.
- 4. Mix together the garlic, molasses, brown sugar, tomato sauce or catsup, mustard and Worcestershire in a small mixing bowl. When the beans are tender, drain them, reserving the cooking liquid, and mix them with the onions in a bean pot, covered casserole, or the crock of the slow cooker. Stir in the seasoning mixture and, if the bacon is not very salty, a pinch of salt. Add enough of the cooking liquid to fully cover them.
- 5. Cut the bacon in half crosswise. Press a couple of strips into the beans and then completely cover the top with the remainder. (Cooked mine in a pan and then crumbled it and put it into the beans)
- 6. Cover and bake slowly at least 5 hours (some cook them overnight, for as long as 8 to 10 hours), adding reserved cooking liquid if the beans get too dry, or cook 1 hour on high in the slow cooker, reduce to low, and cook on low for 8 to 10 hours. For a crusty, browned top, uncover, and bake an hour longer or transfer from the slow cooker to a bake and serve casserole and bake at 350 for half an hour.
- 7. This is not Paula Deen's recipe but Damon Lee Fowler and he was gracious to say "Feel free to add your own special touches and seasonings, making your own traditions), so that is what I did. :-)
SLOW COOKER BAKED BEANS
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
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
SOUTHERN STYLE BAKED BEANS - SLOW COOKER
Steps:
- Add all ingredients to crock-pot & simmer on low all day or at least 'til warmed thru. The longer you cook 'em, the better they taste.
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