Recipe by Sandy Lafleur
"This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it."
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1 (16 ounce) package
dried navy beans
water, or more as needed
ground black pepper
salt pork, thinly sliced
Thank you for the recipe, Sandy. I have to admit to changing some ingredients to meet family likes, but did really appreciate that the recipe was done in the slow cooker. We have done the bean pot-oven baked beans for years. I did not really like them, as I found them too dry. The beans made your way were so tender & moist, I actually had a small second helping.
Wonderful! Thanks for sharing this great recipe!
Wonderful! Because of food allergies I haven't had baked beans in years. When I was asked to bring "baked beans" to a gathering I searched to control the ingredients and make them myself. These were delicious, I left out the pork, (because of allergy issues,) and still had raves. This time I'm going to make extra and attempt to can 1/2 of the batch to have at the ready this summer.
I'm in the process of using this recipe. I forgot about using one pound of beans and the sauce was watery. I added more beans and it thickened right up. I'm going to add a little bit of liquid smoke and some bbq sauce to finish the taste. Other than flavor it's great. Will use it again for sure.
I did not care for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Slow Cooker Baked Beans (Dad's Recipe)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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