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Need recipe for baked beans made in a crockpot

millburn_nj_po_mom

17 years ago

I have to make baked beans for a luncheon tomorrow. Anyone have a good recipe to make in a crockpot?

Thanks in advance.

Sheryl

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Comments (6)

glenda_al
17 years ago
This isn't a crockpot recipe, but I made these for cookout last Saturday and they were delicious!
I changed the amt for molasses and bbq sauce and it was just right. Served 15

Baked Beans with crushed pineapple, and I modified it a bit.

1 (6 ounce) can French fried onions, crushed
5 slices of cooked bacon, crumbled
2 tablespoon yellow or brown mustard **used dijon
1 cup BBQ sauce **used 1/2 cup
1 cup molasses **used 1/2 cup
1 (20 ounce) can crushed pineapple, drained
4 (16 ounce) cans of baked beans
Salt and freshly ground pepper

Directions
Preheat oven to 350 degrees F. In large bowl, mix together beans, pineapples, molasses, BBQ sauce, bacon, and a third of the onions. Add some salt and pepper to taste. Pour beans in 9-by-13 casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble
lilliepad
17 years ago
I don't know if you want recipes using dry beans or canned.I found these at Cooks.com.The first one is using dried beans,the others from a can.I think you could use any baked bean recipe in the crock pot.
Glenda has a good one posted here also that could be adapted to the crock pot.
These are not my recipes.I make mine pretty much like the second recipe with canned pork and beans but instead of using barbecue sauce I use Catchup.

CROCK POT BAKED BEANS
2 c. navy beans (soak overnight and drain)
1/2 tsp. salt
2 tbsp. molasses
1 tbsp. sugar
2 tbsp. brown sugar
2 1/2 c. water
1 tbsp. dry mustard
1 sm. onion, minced
1/2 lb. salt pork or a ham bone
Mix together and boil for 30 minutes. Place in a crock pot and cook on low for 8 hours. Add water if needed.
CROCK POT BAKED BEANS
2 (1 lb.) cans pork and beans
4 slices bacon, cut up
2/3 c. chopped onion
1/2 c. barbecue sauce
1/3 c. firmly packed brown sugar
1 tbsp. prepared mustard
Mix together and cook on "High" for 4 hours. Freezes well.

BAKED BEANS IN CROCK POT
2 (28 oz.) cans Bush baked beans
1 sm. onion, chopped
1/4 c. molasses
6 or 7 strips bacon, cooked crispy & crumbled
1/4 c. bacon grease
1/4 c. brown sugar
Mix all and put in crock pot on low for 2 to 3 hours.
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Comments (25)
These have different spices than many baked bean recipes but we really like this recipe. My cousin worked with our grandmother to measure out the ingredients for our family cookbook and I have left the story that's included in there with the recipe. --------- In her early teens, my grandmother was being courted by a handsome boy who lived on his familyÂs farm. Once his parents had determined that the young couple "was serious", his mother began teaching Nana to prepare their favorite family recipes. But alas, soon my grandfather came along and her beau was out of the picture but not his motherÂs recipe for these sweet and spicy brown beans, which have always been known in our family as: FARM BOY BEANS 1 pound dried great northern or navy beans 3/4 cup firmly packed brown sugar 1/4 cup molasses 1/4 cup finely chopped celery leaves 1 onion, finely chopped 1 garlic clove, finely chopped 1 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/4 tsp black pepper 1/8 tsp. ground allspice 1 bay leaf, crushed (center spine removed) 1/2 pound ham or salt pork or 7 strips bacon Wash and sort beans. Place beans and 3 cups of water in large bean pot. In bowl, mix all remaining ingredients except meat. Pour over beans in pot; stir well. Refrigerate 48 hours. Stir and add meat before cooking. Bake covered in 300 degree over for 6 hours. Uncover; add 1/2 cup hot water if needed. Bake one hour longer. Note: This was her original recipe but I have modified the cooking technique a bit: Soak the beans overnight, then change the water and parcook them by cooking over medium heat for 45 minutes. Then drain them, saving the cooking water. Mix as directed with other ingredients but substitute 1 1/2 cups of the bean cooking water for the 3 cups of water. Marinate in the refrigerator for 24 - 36 hours, then add meat and reduce cooking time to 3 hours. Uncover and bake another hour or until done. Add extra water if needed.
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Comments (8)
WOW! I just started making my homemade baked beans, again. They are soooo good! I make mine in a bean pot, a covered bean pot... I think the size and shape of it have a lot to do with how good the beans will come out. If you don't have a bean pot you must have a covered container. My bean pot holds two 1(one) lb packages of navy beans and that is what I would normally use.. but we are in a different house with a new to us oven and I started with just using one package (1 lb) and they came out fantastic.... they will seem too thin if you eat them on the same day that you have made them if you only cook them for the 5 hrs. An overnight in the fridge makes them perfect the next day! Long way of saying oven has lots to do with it. This is my Moms recipe... we had homemade baked beans every week growing up. It is her bean pot! 1. 1 lb package of navy beans 2. 1 lb of Salt Pork (NOT fatback) 3. 1 lb box of dark brown sugar 4. 3 Tbs. of Molasses 5. 1 large quartered onion 6. 3 Tbs. of mustard (can use dry or use a grainy or Dijon type mustard) Place dry beans in bean pot, cover with cold water, soak overnight. Alternatively, if short on time... cover beans with cold water, bring to boil for 2 minutes, turn off heat and let sit for 1 hour. Boil again for 2 minutes) After either, above, method, drain and rinse, rinse, rinse beans! It is very important to rinse off that liquid. Place 1/2 of beans in bean pot, add large dice salt pork, quartered onion and cover with cold water. Add brown sugar, molasses and mustard. Cover beans and bake in 325 oven for 5 hours, checking to make sure that beans stay (just) covered with water... if water is low, add more and give beans a stir from the bottom up. I either cook longer (maybe an hour, maybe more, really depends on your oven, just last night for 1 hour.. came out great.. but, still, even better the next day after fridge) or refrigerate to use the next day so that they are just right.. I like the beans to be coated and the bean "juice" to be somewhat thickish. You will know by looking at them that they are "right". If I use 2 lbs of dried beans, I only double the sugar. Mustard, molasses and salt pork amounts remain the same. Onion, too. Never more molasses, they will come out "tacky". The house smells heavenly when they are cooking! And they aren't ready until they are ready! No bites till done! Enjoy! Sea
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Comments (16)
The recipe I use is very similar to the first one Annie posted. The small changes in my recipe (handed down from my mother) make it so easy! My recipe calls for one bag of navy/pea beans (800 grams or about 1.5 lbs). After you soak and simmer the beans, dump the water. Recover with fresh water, add the sliced onion and all of the other ingredients (molasses, bacon, ketchup etc.) into the beans and water. Just dump and stir. I use a huge heavy enamelled cast iron pot as I double or triple the recipe as it freezes wonderfully. Cover tightly with foil and then the lid, and bake at 250 for 6-8 + hours. Stir occasionally and add water if getting dry. It is very forgiving, which is why I am not quibbling with Annie's recipe- the precise amounts don't seem to matter. These are THE best beans and my whole extended family loves them and I won't make them any other way. They are the art of simplicity and delicious! Do try!
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RECIPE: Tuscan Baked Beans
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Comments (11)
I have picked over many, many beans at my restaurant for soups, and black beans that come with our huevos, and have found LOTS of stones and debris. The small packages most people buy in stores are almost always clean.(And the really fancy, expensive ones are very clean). But if you buy in bulk, trust me there are things in there. I bet most of it falls to the bottom so you won't get much in the top of the bin but if you are taking the bottom of the bin BE CAREFUL! The bags & boxes I get my stuff in says raw agricultural product and they mean it! This looks like a great recipe.
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lilliepad
17 years ago
OOPS! Glenda and I were posting at the same time.LOL
jewels_ks
17 years ago
Here is a recipe that I want to try. I just got this magazine the other day and thought it looked so good.

Slow-Cooked Pork & Beans

1 pkg (1lb) sliced bacon, chopped
1 cup chopped onion
2 cans (150z each) pork and beans, undrained
1 can (160z) kidney beans, rinsed and drained
1 can (15 1/4oz) lima beans, rinsed and drained
1 can (15oz) butter beans, rinsed and cleaned
1 can (15oz) black beans, rinsed and drained
1 cup packed brown sugar
1/2 cup cider vinegar
1 TBS molasses
2 tsp garlic powder
1/2 tsp ground mustard

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain.
In a 4 qt slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings
glenda_al
17 years ago
Here's pic of the baked beans with pineapple as they were going in oven.

*****Mine got bubbly before an hour, so LESS than an hour needed.

{{!gwi}}
carla35
17 years ago
Be careful if you make a regular recipe in a crock pot... part of the reason you "bake" beans is so that some of the moisure evaporates and you are left with a more thickened sauce. If you use a regular recipe for a crock pot you may be left with more of a bean soup.

I would try glenda's recipe if you don't have to use a crock pot. It sounds good.

My baked bean recipe includes jalepenos. It's pretty good and easy; let me know if you want it but I wouldn't do it in a crock pot.

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