Thursday, July 10, 2008
A Super Great (and Cheap) Crockpot Bean Recipe
Boston Baked Beans
1 pound dry small white beans
1 medium onion, chopped
8 slices bacon (about 5 ounces), chopped
1/4 cup light (mild) molasses
3/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cloves
1/2 cup ketchup
Add after cooking as salt prevents beans from softening:
1 teaspoons salt
1 teaspoon Garlic salt
Hot Sauce (green) to taste
1. Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
2. In 4 1/2- to 5 1/2-quart slow-cooker pot, stir 3 1/2 cups water with beans and remaining ingredients except salt, until blended.
3. Cover slow-cooker with lid and cook beans on low setting as manufacturer directs, about 14 hours or until beans are tender and sauce is syrupy (7-8 hours on high also works). Stir salt into bean mixture before serving. Add hot sauce to taste.