Crockpot Baked Beans
Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.
Yield
4 servingsPrep
10 minCook
6 hrsReady
16 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
navy beans, dried
or kidney beans or pinto beans |
|
| 6 | cups |
water
|
|
| 1 | medium |
onions
diced |
|
| 1 ½ | cups |
ketchup
|
|
| ½ | cup |
molasses
|
|
| ½ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
navy beans, dried
or kidney beans or pinto beans |
|
| 1.4 | l |
water
|
|
| 1 | medium |
onions
diced |
|
| 355 | ml |
ketchup
|
|
| 118 | ml |
molasses
|
|
| 118 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 15 | ml |
red hot pepper sauce
|
|
Directions
The day (or night) before sort through the beans and pick out any stones or nasty looking beans that may have sneaked in there. It's rare but it worth taking a minute or two to check them over.
Add the beans to a large pot and cover with water and add 1 tablespoon of salt. Cover and heat until just starting to boil. Turn off the heat and let sit overnight or 8 hours.
The next day drain and rinse the beans in a colander.
Add the remaining ingredients, stir, cover and cook on LOW heat setting for 6 to 8 hours until the beans are tender.
