Crock Pot Baked Beans - Set it and Forget it - Episode 55
Crockpot Baked Beans
6 slices thick cut bacon
1 medium onion, coarsely chopped
3 20oz cans bush’s baked beans (any flavor you like)
¼ cup brown sugar
½ cup BBQ sauce
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
Cook 6 slices thick cut bacon, cut in half until cooked through, but not too crisp.
Remove cooked bacon, drain on paper towel.
Add onions to bacon grease, cook until golden brown/translucent
Add beans to the crockpot.
Add brown sugar, BBQ sauce, molasses, Worcestershire sauce, apple cider vinegar, onions/bacon grease & bacon cut into small pieces.
Cook on low 6-8 hours or on high 3-4 hours. These are even better made the day before.
Camping out of Debt
The Duo Finds
Instant Pot Baked Beans ▷ Tastes better from scratch
Learn how to make this simple baked beans recipe in your instant pot. Cook them in a fraction of the time. Sweet and delicious. Beans, Beans the musical fruit. The more you eat the more you toot. Sorry couldn't resist. ????
#bakedbeans #instantpot #quickmeals
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Recipe:
8 cups water
1 lb dry navy beams, rinsed and picked through
1 tbsp olive oil
6 oz bacon, cut into small pieces
1 medium onion (I used 3/4 of a large red onion)
1 1/2 cups water, divided. (Use left over bean cooking water)
1/2 cup ketchup
1/4 cup molasses
1 tbsp brown sugar
1 tsp yellow prepared mustard
2 tbsp maple syrup ( I added 4 more tbsp)
2 tsp apple cider vinegar
1/4 tsp black pepper
1 1/2 tsp salt
Directions:
step 1:
Combine water and beans in an instant pot. Close lid and select pressure cook setting. Set timer for 15 minutes.
Step 2:
Release pressure using the natural-release method for 20 minutes; then quick release the remaining pressure according to manufacturer's directions. Remove lid. Drain and reserve the bean cooking liquid. Rinse and wipe out the instant pot.
Step 3:
Turn on instant pot and select saute setting. Add olive oil When instant pot is hot, add onions and fry for 2 minutes. Add bacon and cook another couple of minutes. Pour in 1/2 cup of bean liquid and scrape any brown bits off the bottom. Turn instant pot off.
Step 4:
Whisk together ketchup, molasses, brown sugar, mustard, maple syrup, apple cider vinegar, black pepper & salt. Return beans to instant pot and add 1 cup of bean liquid and the ketchup mixture. Gently stir. Close lid and set instant pot to pressure cooking setting. Set timer for 35 minutes.
Step 5:
Release pressure using the natural release method for 20 minutes. Then quick release remaining pressure. Remove lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.
0:00 - Opening 2 Rooster Screen
0:11 - Intro
0:45 - Recipe Start
1:09 - Pressure Cook the Beans
2:00 - Release remaining pressure
2:45 - Drain Beans
4:43 - Fry onions
5:12 - Fry bacon
5:57 - Add 1/2 cup bean liquid to instant pot
6:25 - Mix Sauce ingredients
9:26 - Add beans back to instant pot
10:25 - Turn on instant pot to pressure cook setting
11:25 - Natural release of pressure
11:42 - Beans are done
12:32 - Tastes really good
12:53 - Closing screen/Subscribe screen
The BEST Slow Cooker Baked Beans {Classic Recipe}
SLOW COOKER BAKED BEANS
--------------Click on SHOW MORE to see the FULL RECIPE--------------
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
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
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
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Music From Epidemic Sound-
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Slow cooker Boston baked beans!
Slow cooked Boston Baked beans- This is the 2nd video in our series and we are so excited to share baked beans without tomatoes. Debbie is allergic to tomatoes and we searched high and low for something delicious and filling to add to our holiday cookout that all could enjoy. We love our dish to be rich, sweet and savory all at the same time. We soaked our dry beans the night before for 8 hours in a large bowl with cold water covering our beans. Drain liquid and save to pre cook beans before placing in a slow cooker. I cooked them in their juices prior to cooking in crockpot for 30 mins with rolling boil, then shut off stove and pour beans and liquid into crockpot with other ingredients and cook on high for 5-6 hours until bubbling and tender. Check for taste and adjust seasonings before serving warm.
2 pounds dried white beans
2 cups Molasses
3 tbsp Dry mustard
3 cup Dark-brown sugar
12 ounces chopped bacon (not cooked before placing in crockpot
4 tsp salt add more to taste as needed
2 tsp ground black pepper
1 cup Onion , finely diced
5 cups Water (reserved from bean soaking)
8 hour soak – Place beans in a large bowl and cover with water. The water should reach at least 2 inches over the top of the beans. Allow to soak 8 hours. Retain the soaking liquid for cooking.
In the Slow Cooker:Add all the ingredients into the slow cooker and stir to combine
Cover and cook on LOW for 8 to 10 hours or HIGH 5-6 hours, stirring occasionally and checking for tenderness.
Taste and adjust molasses, sugar salt, and other seasonings.
The sauce will thicken as it cools.
If the beans become too thick, add a splash of water of chicken stock and thin to desired consistency. Serve warm and delicious y'all!