Slow cooker-style 'baked beans' with onion,
molasses, brown sugar and salt pork.
Crockery Cooker Beans
1 pound (2 cups) dry navy beans
6 cups water
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 cup onion, chopped
1/2 cup molasses
1/4 cup packed brown sugar
1/4 pound salt pork, cubed
- Place beans in boiling water (enough to
cover) and simmer for 10 minutes. Drain and discard water.
- Combine beans, 6 cups water and salt in
slow cooker. Cover and cook on low about 12 hours.
- Drain beans, reserving liquid.
- Combine beans with remaining ingredients
and add enough bean liquid to cover beans. Cover and cook on
low for another 6 hours
Makes 6 to 8 servings.
Cook's Note: For a more traditional method
of preparing this particular bean pot, try the following:
- After soaking beans, drain and cover with
fresh water and salt and cook until tender (about 1 1/2 to 2
hours) adding water if needed.
- Drain beans, reserving liquid.
- Mix beans with remaining ingredients.
- Pour into 2 quart casserole with tight-fitting
lid. Add enough bean liquid to cover beans.
- Bake covered at 300°F (150°C)
for about 3 1/2 to 4 hours, stirring occasionally. Add boiling
water as needed during baking
Recipe provided courtesy The Michigan Bean Commission.
