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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)

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PREP TIME	20 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 20 Min

SERVINGS

(Help)

Servings
USMETRIC

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

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.

FOOTNOTE

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REVIEWS

Reviewed on May 16, 2005 by Joyful Heart

Full Review

The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.

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. ... MORE

Reviewed on Jun. 17, 2005 by DOGZNPONYZ

Re: Beans that are still hard after 18 hours This has happened to me in the past. I couldn't... MORE

Reviewed on Feb. 3, 2007 by JANINE6

This is a very good recipe. I soaked the beans overnight-10 hours and boiled them for an hour... MORE

Reviewed on May 5, 2007 by Jill Z.

NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with... MORE

Reviewed on Jul. 22, 2006 by ZILLYMOM101

After reading the reviews, I altered the recipe a bit and they turned out just fine. I... MORE

Reviewed on Oct. 4, 2004 by CPADDON

This was the first time I made baked beans, but this recipe is the best! No need to try any... MORE

Reviewed on Nov. 25, 2007 by busymama

I made sure the beans were basically cooked before I added any other ingredients. I rinsed... MORE

Reviewed on Oct. 25, 2004 by ELISSA12

My Mom found these too sweet so instead of 1.5 c ketchup I used 3/4 c tomato puree and 3/4 c... MORE

Reviewed on Jun. 23, 2008 by pinebarron72

This is a great one. In the past three months I have used this recipes three times. I was a... MORE

Reviewed on Jul. 8, 2006 by ZOPOOH

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