Baked Beans

Until now, I’d never made baked beans. I’d also never owned a cast iron skillet or a crock pot. My, how times have changed! I’d actually tried this recipe once, a year or so ago, but hadn’t realized until I was getting started that you have to prepare dried beans. I tried some ‘speed softening’ method I found online that didn’t really work, then left it all in the crock pot for so long, trying to soften the beans, that the rest of the ingredients burnt. Second time, I learned that just soaking the beans overnight also doesn’t do it, even with 10 hours in a crock pot as well! But finally, if you follow the directions on the bag of beans to soften them with hot water, you’ll get the perfect beans!

These beans are a bit sweet, a bit spicy, and a bit bacon-y. Perfect, no? The best thing about the recipe is that, while you could in theory completely cook this day of, it works very well if you prepare  it the night before, then dump it in a crock pot on your way out the door to work. In fact, if you had enough empty room in your fridge for the crock, you could put all the ingredients in there the night before and be REALLY fast in the morning!

Ingredients:

  • 1 lb navy beans, cooked according to package directions
  • 1 white onion, chopped
  • 1/2 lb bacon
  • 1 32-oz bottle of ketchup
  • 1 cup sugar
  • 2 Tbsp molasses
  • 1/4 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup mustard
  • 2Tbsp Worchestershire sauce
  • 1/2 Tbsp cayenne pepper (more if you want it spicier)
  • 2 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Cut the bacon into small bits and cook on the stove. I just cut the bacon into the pan with kitchen shears.

While the bacon is cooking, begin putting the remaining ingredients in a large bowl.

Sugar and Spice!

Add all the remaining ingredients (other than the cooking beans) to the bowl, including the cooked bacon and the bacon grease.

Mix the ingredients, cover the bowl, and put it in the fridge. When the beans are cooked, drain them and put them in the fridge as well.

Whenever you’re ready to cook, combine all the ingredients in the crock pot and cook on low for 8 to 10 hours while you go to work and get on with your life. Serve still warm.

By cooking the bacon the night before, and the dish itself the next day, you get two days of delicious-smelling house!

A reasonable meal!

Triple Threat Baked Beans

From Heather’s Dish.

  • 1 lb dried navy beans
  • 1 white onion, chopped
  • 1/2 lb bacon
  • 1 32-oz bottle of ketchup
  • 1 cup sugar
  • 2 Tbsp molasses
  • 1/4 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup mustard
  • 2Tbsp Worchestershire sauce
  • 1/2 Tbsp cayenne pepper (more if you want it spicier)
  • 2 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Cook beans according to package directions. Drain.

Cut the bacon into small pieces and cook. Combine bacon, bacon grease, and remaining ingredients in a large bowl. Pour in crock pot or cover in a bowl and refrigerate overnight. Cook in the crock pot, with cooked beans, 8 to 10 hours on low heat, or 4 to 5 hours on high.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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