I made baked beans today - they're currently pressure canning. I found a recipe that sounded good on AllRecipes. It utilized the crockpot, so I thought it was perfect - I could let them cook all day while I was working and then could finish them up, taste them, and can them when I got home. These were super easy! And they tasted great! Very similar to the Bush's canned beans. Although I made several changes to the recipe, so I guess I don't know what the original recipe tastes like... :). I made a double recipe of the one posted below and ended up with 7 pints.Crockpot Baked Beans
2 cups dry kidney beans (I used Great Northerns)
5 cups water
1 onion, diced
1 1/2 teaspoons salt
4 ounces cured pork (I used turkey bacon)
1/4 cup molasses (I used 1/4 cup for a double recipe)
4 tablespoons brown sugar (I used 1/2 cup, plus a few spoonfuls, to taste, for the double recipe)
1 teaspoon dry mustard
1/4 cup ketchup
In a slow cooker place beans, water, onion, salt and pork. Cover the pot and cook on low for 9 to 10 hours. (Mine were plenty done after 8 hours)
Drain beans, saving the liquid. Add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. Cover and cook on low for 1 hour.
(If you are canning the beans, cook them for 8-9 hours and do not cook them the extra hour after adding the sauce... they'll get too mushy otherwise. To can them, you'll want to leave 1-inch headspace and can for 90 minutes at 10 pounds of pressure.)
2 comments:
These look awesome! I'll have to try that recipe sometime. Just a question...are the quantities in the recipe for a single or double batch? You mention your double batch quantities for some ingredients but not others. So I wasn't sure.
The recipe is for the single batch... I doubled everything, with the exception of the notes I made in parentheses for the double batch. Bush's Original uses more brown sugar and less molasses (if any?), and that was the taste I was going for... so I modified it to get pretty close.
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