SLOW-COOKER BOSTON BAKED BEANS

1 lbs dried beans soaked in cold water, overnight
1 lb bacon, cut into one inch pieces
1 large onion, cubed
6 cloves garlic, minced
1/2 cup tomato paste
1/2 cup dark brown sugar
1 1/2  cups ketchup
2 tbls Worcestershire sauce
1/2 cup molasses
2 tbls apple cider vinegar
1 tsp dried mustard
1/4 tsp cayenne pepper (optional)
2 tsp black pepper
2 tsp salt

In the hustle-bustle world we live in today, using processed foods is quick and easy and it does fill your belly, but if you’ll take those extra few minutes to prepare something from scratch, the rewards are far greater. . . and heathier for you.

If you haven’t ever eaten baked beans made from scratch, you’re in for a real treat and I promise you, you won’t ever want to go back to the store bought version.

For those of you who suffer after eating beans, you’ll notice a significant difference after eating dried beans because soaking the beans before cooking eliminates most of those indigestible sugars that cause those stomach cramps. Try it and let me know.

Okay, let’s get cooking!

The rule of thumb for soaking beans is for every two cups of dried beans, use 10 cups of water. Just make sure they have plenty of water and soak overnight. You’ll be amazed at how the beans will swell and fill pot.

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In the morning, drain the beans in a colander and rinse well! Place in a slow-cooker bowl. Set aside.

Now, cut the bacon into 1 inch chunks, chop the onions and mince the garlic. Place all of them in the same large pan frying until the fat has rendered from the bacon and onions are browned.

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Empty the contents of the frying pan into the slow-cooker bowl, including the rendered fat.

In a separate bowl, mix the sauce ingredients and whisk to blend completely. Pour the contents over top of the mixture and stir until completely incorporated.

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Cover the slow-cooker with the lid and cook on low for 8-10 hours checking and turning occasionally.

baked beans

Serves 20 +

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