Slow Cooker/Crock Pot – Picnic-Perfect Baked Beans
Ingredients:
1 pound navy beans, about 2 1/2 cups5 cups water
5 or 6 pieces of bacon, diced
1 Cup tomato juice
1/2 cup chopped onion
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
Do This:
Soak beans overnight (6-8 hours) in a large bowl in refrigerator
Drain and rinse well
Put in a large pot
Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour.
Drain beans and add beans to the slow cooker/crock pot
In a skillet over medium heat, fry bacon until browned; stir into the beans in slow cooker/crock pot
Combine: tomato juice, onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder
Add to beans and stir well.
Cover and cook in the slow cooker on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Add a little water as necessary.
Source: Fox2
Ingredients:
1 pound navy beans, about 2 1/2 cups5 cups water
5 or 6 pieces of bacon, diced
1 Cup tomato juice
1/2 cup chopped onion
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
Do This:
Soak beans overnight (6-8 hours) in a large bowl in refrigerator
Drain and rinse well
Put in a large pot
Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour.
Drain beans and add beans to the slow cooker/crock pot
In a skillet over medium heat, fry bacon until browned; stir into the beans in slow cooker/crock pot
Combine: tomato juice, onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder
Add to beans and stir well.
Cover and cook in the slow cooker on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Add a little water as necessary.
Source: Fox2