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Slow Cooker Homemade Beans
SUBMITTED BY:
TLEFURGEY
"A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Hrs
READY IN
10 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups dry navy beans, soaked overnight or boiled for one hour
1 1/2 cups ketchup
1 1/2 cups water
1/4 cup molasses
1 large onion, chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices thick cut bacon, cut into 1 inch pieces
1 cup brown sugar
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DIRECTIONS
Drain soaking liquid from beans, and place them in a Slow Cooker.
Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.
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REVIEWS
Reviewed on May 16, 2005 by
Joyful Heart
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Joyful Heart
May 16, 2005
I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first!
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27 users found this review helpful
I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. ...
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Reviewed on Jun. 17, 2005 by DOGZNPONYZ
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DOGZNPONYZ
Jun. 17, 2005
Re: Beans that are still hard after 18 hours This has happened to me in the past. I couldn't figure out why, until I heard a radio cooking show explain it. The ACID in the tomatoes prevents the beans from cooking thoroughly. The radio cook suggested not adding acid ingredients until after the beans are cooked. I always follow that advice now.
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14 users found this review helpful
Re: Beans that are still hard after 18 hours This has happened to me in the past. I couldn't...
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Reviewed on Feb. 3, 2007 by
JANINE6
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JANINE6
Feb. 3, 2007
This is a very good recipe. I soaked the beans overnight-10 hours and boiled them for an hour so they were soft enough.DO NOT SKIP THE BOILING X 1 HR or you will be cooking them forever and wondering why they don't get soft. Also do not add salt until cooked it also prevents the beans from getting soft. They were not dry and the ratio of tomato to molasses was perfect. I gave 4 stars instead of five because they are a lttle too sweet because of the ketchup. So next time I pureed a can of tomatoes instead and used half the brown sugar recommended. They were still sweet but much less so. In addition you can cook them for about 5 hours on high if you are in a hurry.
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13 users found this review helpful
This is a very good recipe. I soaked the beans overnight-10 hours and boiled them for an hour...
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Reviewed on May 5, 2007 by Jill Z.
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Jill Z.
May 5, 2007
NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with 8 cups of water for 6 hours. Then I added all the other ingredients and they were hassle-free and perfect! I did not add the 1 1/2 cups of Water; used only 1/2 cup Brown Sugar; no mustard; no bacon (didn't have). These were the best baked beans I have ever tasted, will make them often!
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12 users found this review helpful
NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with...
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Reviewed on Jul. 22, 2006 by
ZILLYMOM101
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ZILLYMOM101
Jul. 22, 2006
After reading the reviews, I altered the recipe a bit and they turned out just fine. I actually did the "quick soak" method on my beans...boiled them for a few minutes, and then left them sitting in the covered pot for an hour before draining them and putting them in the crock pot with the bacon, onion and seasonings. I coked them on "high" for 4 hours, until they were moderately tender, then added the ketchup and cooked on low for another six hours. I also cut the brown sugar in half, since others mentioned it was too sweet. Next time I wouldn't though...because I kind of like mine a little sweet. Overall, good recipe, but it did seem like something was missing..and I just couldn't place it.
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5 users found this review helpful
After reading the reviews, I altered the recipe a bit and they turned out just fine. I...
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Reviewed on Oct. 4, 2004 by
CPADDON
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CPADDON
Oct. 4, 2004
This was the first time I made baked beans, but this recipe is the best! No need to try any other recipes. Nice sweet molasses flavour! I soaked the beans overnight and cooked the recipe in my slow cooker for 9 1/2 hrs (It wasn't quite ready at 8 hrs).
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4 users found this review helpful
This was the first time I made baked beans, but this recipe is the best! No need to try any...
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Reviewed on Nov. 25, 2007 by busymama
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busymama
Nov. 25, 2007
I made sure the beans were basically cooked before I added any other ingredients. I rinsed then quick-soaked them (add beans to hot water and boil for 2 minutes, then leave in hot water with cover on for 1 hour). After the quick soak, I put them in my pressure cooker for 3 minutes on high pressure with natural pressure release. I added a few tablespoons of oil to the water in the pressure cooker to keep the skins from getting tough (a tip from my pressure cooker cookbook). They were very tender before I added the other ingredients. Cooked on low for 7 hours. Yum!
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3 users found this review helpful
I made sure the beans were basically cooked before I added any other ingredients. I rinsed...
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Reviewed on Oct. 25, 2004 by ELISSA12
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ELISSA12
Oct. 25, 2004
My Mom found these too sweet so instead of 1.5 c ketchup I used 3/4 c tomato puree and 3/4 c ketchup. Not so sweet. I agree with the previous review they are perfect otherwise
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3 users found this review helpful
My Mom found these too sweet so instead of 1.5 c ketchup I used 3/4 c tomato puree and 3/4 c...
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Reviewed on Jun. 23, 2008 by pinebarron72
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pinebarron72
Jun. 23, 2008
This is a great one. In the past three months I have used this recipes three times. I was a homerun each time. Whats great is their is a small amount of prep work the night before(its worth it). Finally put it all together the next morning! Thanks For the Recipe!!!
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2 users found this review helpful
This is a great one. In the past three months I have used this recipes three times. I was a...
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Reviewed on Jul. 8, 2006 by
ZOPOOH
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ZOPOOH
Jul. 8, 2006
I soaked my beans overnight and then boiled them 1 hr before placing in the crock pot and after about 6 hours the beans were definitely done. I liked these ok but I don't think I'll make them again my fanily doesn't seem to be a fan of baked beans. Thanks for the recipe
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2 users found this review helpful