Healthy Crock Pot Baked Beans Recipe
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These healthy, slow-cooker baked beans are a perfect side dish for barbecues, parties or a weeknight dinner. They have 50 percent fewer calories, a fraction of the saturated fat and half the sugar of a traditional recipe.
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Boston Baked Beans
Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.
Looking for the pot Mark used to make is Boston Baked Beans? Here is the URL:
**Note**: Ah, so many comments about the dull knife. Yes, using a dull knife if dangerous, so DON'T do what I did. I have since been given a new set of knives.
Ingredients:
For a 4 QT Dutch Over or Beanpot
2 packages (2 pounds) of any Small White Beans (Navy, Great Northern)
3 Tablespoons Brown or White Sugar
2 Onions (small to medium), peeled
1½ teaspoon Dry Mustard
1 teaspoon Baking Soda
½ pound Salt Pork
1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust)
2 teaspoons Salt
½ teaspoon Pepper
Antique Boston Baked Beans Recipe (1900)
Boston Baked Beans
Video Recipe
1 bag frozen Lima beans
1 onion chopped
1/3 cup of butter
1 tsp mustard
1/4 cup molasses
Broth
Boil the onion and Lima beans until soft. Put the onion and beans in the bean pot and add 1/3 cup of butter, 1 tsp mustard, and 1/4 cup molasses. Cover with broth and bake 8 hours adding more broth as needed.
Original Recipe
20th Century Cook Book (1900)
Maude C. Cooke
1 quart navy beans, yellow-eyed beans, or Lima beans
1 onion
1/4 lb salt pork, 1/3 cup of butter, or 1/2 lb corned beef
1 tsp salt
1 tsp mustard
1/4 cup molasses
Hot water
Soak 1 quart of navy beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place in the bean pot. Remove the onion. Pour boiling water over one quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind into half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix 1 teaspoonful of salt and 1 teaspoonful of mustard with one quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface, and let it crisp. Bake 8 hours in a moderate oven. Use more salt, and one-third of a cup of butter, if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. The regular bean-pot is earthen, with a narrow mouth and bulging sides, and is seldom found outside of the New England States. Much of the excellence of this dish depends upon this utensil
More Antique Recipes: HearthRecipes.com
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Home Canned Baked Beans (Better Than Bush's)
Canning your own beans is fun and rewarding. With nothing artificial these delicious beans are a shelf staple. This recipe will make about 8 quarts or 16 pints.
3-4lbs of Navy or Great Northern Beans (use 3 if you want your beans to have more sauce). Sort, rinse and drain. Cover with fresh water,, bring to a boil, turn of heat and soak for 1 hour. Drain again, add fresh water and bring to a boil.
For the sauce:
2 quarts of tomato juice
1 quart of tomato sauce
1 c of chopped fresh onion
2 c of brown sugar
1/2 c of molasses
2 T Cider vinegar
1-2 T liquid smoke
2 t dry mustard
1 t allspice
1 t salt
2 t black pepper
Bring to a simmer
Fill your jars ~2/3 - 3/4 full (less 1 headspace) with prepared beans. Add sauce to 1 headspace. Debubble, wipe rims, add lids and bands. Process in pressure canner for 90 minutes for quarts, 75 minutes for pints.
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Enjoy!
xo Carol
3 Crockpot SOUTHERN Comfort Foods! Winner Dinners 177
Southern food is the best (I'm not biased AT ALL ????). You know what makes a southern classic even better?? When it's cooked in the Crockpot so you can set it and forget it! Today we are making three classic southern meals, each with a little twist to them. I hope you enjoy!
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Baked Beans Recipe | Boston Baked Beans | Budget recipes | Slow Cooker Recipes
Hi Neighbours, today I thought I would share an easy Boston Baked Bean recipe. It would be great for Canada Day BBQ or 4th of July for sure. The recipe is below. I made it in my slow cooker as not to heat up the house and they turned out really well. Let me know what you think in the comment section below.
Servings: 4-6
Cook time: low 6-7 /high 3-4 or until beans are tender
1 lb small dry white beans ( I used Navy Beans / The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean)
3 1/2 cups of ham or beef broth or water
2-4 drops of liquid smoke ( optional)
1 medium onion, chopped
2 tsp onion powder
2 tsp garlic powder
6 slices bacon, chopped
1/4 cup light molasses
1/4 cup packed dark brown sugar
2 tsp. dry mustard Or you can add in some regular mustard like 2 tablespoons
1/4 tsp. ground black pepper or to taste
1/8 tsp. ground cloves
1 1/2 tsp. salt at the end to taste
Rinse beans with cold running water and discard any stones or shriveled beans or really soft beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at
room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to
cover by 2 inches. Heat to boiling over high heat; Remove from heat;
cover and let stand 1 hour or 2.) Drain and rinse beans. In 4 1/2 to 5 1/2 quart slow cooker,
stir 3 1/2 cups ham broth, or beef broth or water with beans and remaining ingredients except salt until blended. I add salt to taste at the end of cook time.
Cover slow cooker with lid and cook beans on low setting about 6-7 hours or High for 3-4 until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving. I cooked on low for almost 4 hours then I removed cover and let sit on warm or off and let beans absorb more of the syrupy mixture we made.
Enjoy and let me know if you give this a try.
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