Slow Cooker Baked Beans
Who needs a doctored CANNED recipe when you can make them better from scratch? I also rated this shy of a 5-star, only due to tweaking.
I soaked the beans ahead, then added them in with the rest of the ingredients to the crockpot, using a ham shank and subbing 2 Tbsp. maple with molasses. I cooked them about 8 hours overnight only to find the water had absorbed and the beans had begun to crisp - Aaaah!
I quickly added about 2 more cups water since the beans were only a little toasted, then let them cook another 8 hours, adding 3 more cups water about halfway through. The ham cooked right off the bone, making yummy meaty morsels among super-soft beans, now chocolatey brown (maybe from some of the toasting!). They were delicious! I added more ketchup to my bowl because that's the way I like 'em, but I might add a little more ketchup to the pot itself when I make these next time.
They also freeze very well - don't be afraid to make the whole recipe if your friends/family like baked beans, they'll love them just as much as mine did both the first and second time!
5 users found this review helpful
Oct. 8, 2004