Slow Cooker Baked Beans
I'm from New Hampshire so I've been eating traditional Boston Baked Beans my whole life so I know what they should taste like and I'll tell you this recipe is a winner!
I shortcut the process by pressure cooking my beans, and even tho people have a fit I don't soak my beans anymore. IMHO it doesn't do a darn thing for the after effects or the taste and just takes up more of my time.
Anyway, I thought the stuff looked a little strange when I mixed it up in the slow cooker, but I took it on faith that it'd turn out. I don't use a slow cooker often, so what do I know about what it's supposed to look like, anyway? I went to bed with the stuff going and when I got up in the morning my whole house smelled amazing. (Always a good sign)
I opened the lid on my crock pot, and oh happy day! Beautiful brown, sweet baked beans with a gorgeous thick sauce! People were practically pile driving into them at the BBQ, and the leftovers didn't last long!
I'm a true believer now and I have no plans to ever make baked beans in the oven again. To all you people who think you have to fiddle with every recipe you come across (which I admit I'm usually one of them), do yourself a favor and make this exactly as it says once before you mess with it; you'll be glad you did. I may someday sub out half the molasses with maple syrup to make it taste like my Vermont born and raised grandmothers recipe, but that's a nostalgia thing for me, not a reflection on the recipe.
5 users found this review helpful
Jul. 12, 2013