Slow Cooker Baked Beans
Like others have said, the flavor is great! But the water content is a bit too low and you need to be prepared to watch them throughout the day the first time or two that you make them. The first time I made them they ended up mushy because they cooked way too long. So I cut the time down the next time and they were totally burnt around the edges and had to be thrown away (I used only just over the 1 cup of water called for that time - I had forgotten I used quite a bit more the first time, you do need to put enough water to cover the beans by about an inch or you will have to add water during cooking). Just be prepared to take them off early if need be, or to have a back up for dinner if not done yet. The third time I made them I added more water again, but used Navy beans (I used Great Northern beans the first two times, not sure if that made any difference or not) and they were still hard at dinnertime so I kept cooking (I still had to add a little water toward the end to keep them cooking and they ended up cooking [with a prior overnight soak] for about 12 hours, but I do have hard water and had forgotten to add baking soda until the last two hours). I did not use any meat or meat flavoring and they were excellent!
So be ready to play around with them the first few times to determine your cooking time, water level, etc. Then write it down for the next time so you can improve upon it. It is worth it as they are great (healthier than canned and cheaper, too!)!
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Apr. 18, 2015