How To make Boston Baked Beans For 3 1/2 Qt. Crockpot

The BEST Slow Cooker Baked Beans {Classic Recipe}

SLOW COOKER BAKED BEANS

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Here is my secret recipe for classic baked beans in the slow cooker! Great for weekend barbecues or potlucks.

RECIPE:

INGREDIENTS:
8 oz. bacon (half of a 16 oz. package)
56 oz. Homestyle Bush's Baked Beans
1 cup diced yellow onion
1/2 cup barbecue sauce
1 Tbsp. brown sugar
2 Tbsp. mustard
2 tsp. Worcestershire sauce

SLOW COOKER SIZE: 3-quart or larger

INSTRUCTIONS:
Slice the raw bacon into 1/2 inch pieces. Cook on the stove top in a skillet until HALFWAY browned, drain. Add to the slow cooker.
Add the remaining ingredients and stir.
Place the lid on the slow cooker.
Cook on LOW for 5 hours or HIGH for 3.5 hours.
Stir, serve and enjoy!
Note - If your slow cooker cooks hot, be sure to stir these once or twice at the end of the cooking time. Mine had no problem, but often on thick and sweet recipes, they tend to stick on the edges.

PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

Barbecue Beans from Scratch: You'll never eat canned beans again!

How to make delicious slow smoked baked beans from scratch using dry beans and homemade sauce. You'll never use canned beans again!

Ingredients:
1 lb dry white beans (Navy or Great Northern)
1 Onion, Sweet, chopped
1/2 cup cider vinegar
6-12 oz hard cider, pale ale, or other beer (
1/2 cup turbinado sugar (or brown if none)
12 oz tomato paste (or 1 qt roasted canned tomato sauce:
12+ oz water (if using tomato paste or as necessary)
3/4 cup molasses
2 tsp salt
1/2 cup dijon mustard
pepper sauce (Tabasco):
pieces of pulled pork or cooked brisket (with bark)
Pulled Pork:
Beef Brisket:
4 anaheim peppers, minced (or 1 poblanos or 1 jalapenos)
~1 cup fat separated pork shoulder or brisket drippings.
1/4-1/2 cup bourbon (optional)

Instructions:
1) Soak beans under a few inches of salted water (3 Tbsp/gallon ratio) for several hours until double/triple in size. Drain.
2) Simmer 1.5 hours in salted (.5-1 tsp) water or until soft. Drain.

Use Below Meat Method:
3) Add & mix beans with all other ingredients (less the meat & drippings) to an aluminum half tray pan or dutch oven.
Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
4) Add enough water to cover beans by a half inch.
5) Place directly under whatever meat you are smoking to begin collecting drippings from the meat.
6) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.

Or Use After Meat Method:
3) Add & mix beans with all other ingredients (including the meat & drippings) to an aluminum half tray pan or dutch oven.
Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
4) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.

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Homemade Baked Beans (from Scratch)

These homemade baked beans are made from scratch and with love. Watch me as I make baked beans from scratch for a delicious Southern side that is loaded with flavor.

Full printable recipe can be found on my website:

Homemade BBQ Seasoning:

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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

Baked Beans in a Bean Pot.

My traditional baked beans made in a old time bean pot. My homemade sugar/molasses is one of the ingredients in this dish. Great flavor and tradition.

2 cups dry navy beans
12oz bacon
1 large onion cut up
1/3 cup ketchup
1 bay leaf
1/2 cup brown sugar
Heaping 1/2 cup homemade sugar/molasses
1/2 teaspoon of salt, chili powder, dry mustard, and black pepper

Brown cut up bacon and reserve grease to coat lid of bean pot to prevent sticking
Simmer dry navy beans in 2 quarts water with a bay leaf until tender 1 1/2-2 hours
When the beans are tender add the rest of the ingredients and simmer in bean pot in oven or campfire for 2-5 hours at 180-225 degrees. If liquid cooks down add some water. The longer it cooks the thicker they will be.

ENJOY!!!

Making Sugar/Molasses Out Of Sugar Beets.

Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}

SLOW COOKER WHOLE CHICKEN

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We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.

RECIPE:

INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper

SLOW COOKER SIZE: 6-quart or larger

INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475