We made a few changes, but the end result worked really well. For those of you who get crunchy baked beans but aren't precooking--that's the problem. Unless you want to slow cook for even longer than stated, you need to cook your beans as directed ahead of time. Otherwise, you have to cook your beans in the crock pot, which is doable, but not really how this recipe is intended. Cooking my beans on the stove took less than an hour and a half--they were done closer to an hour, and I had no liquid to reserve. It all boiled away, so it's a good thing I was watching it. If you cook on the stove as directed, you need to add more water than 8 cups. However, if you boil them, there is no need to presoak the beans as this cooks them properly. As I mentioned, I had no leftover water, so I added about a cup and a half, plus a bullion cube to the beans, then added the rest of the ingredients. I also added about 2 tbs of ketchup and garlic to the beans. I left out the sugar initially bc I didn't want it overly sweet. Then I refrigerated and hubs said he'd put in the crock pot before leaving the next day. Well, I came home to an empty crock pot that wasn't turned on. So we ended up cooking on low for about 6 hours and high for 2. Hubs tried it, said it wasn't sweet or saucy enough. So, I put it back in the crock pot today for about 1 1/2 hrs, put in sugar, water, and about 3 more tablespoons of ketchup. Success! More sauce, tastes like baked beans. Thanks for the recipe!
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We made a few changes, but the end result worked really well. For those of you who get...