Here’s a fave of mine that I just love to make on cold Winter’s days, gloomy Fall days and grey early Spring days. It’s great anytime you and yours want a core-warming, stick-to-the-ribs meal that’s really good for you, too. And nothing could be easier than my all-day Slow Cooker recipe.
My Slow Cooker Baked Beans are so simple you really don’t need a recipe – at least, not after you’ve made them once. It’s a true ‘dump and go’ recipe which produces wonderful Beans with real deep-simmered flavour.
What you need
4 cups / 1 L White / Navy Beans, canned or soaked overnight in cold water
1 cup / 250 ml Smoked Ham, cubed 3/4 in. / 2 cm
1 medium Onion, diced fine
1/2 cup / 125 ml Brown Sugar, packed
1/2 cup / 125 ml Molasses or Maple Syrup (see note below)
1 tsp. / 5 ml Dry Mustard
2 cups / 500 ml Water or Beef Stock
1 cup / 250 ml Cheddar or Swiss Cheese, grated, for garnish
Note: Use Molasses for traditional Baked Beans, Maple Syrup for ‘Canadian’ or ‘Quebec’ style Baked Beans.
What you do…
If you use canned Beans, there is no need to soak them overnight. If soaking, drain the Beans before assembling the Slow Cooker ingredients
Traditional Baked Bans incorporate a meaty Ham Bone, which is simmered in with the Beans and then striped of Meat, which is then mixed back in with the Beans before serving. Some folks use Bacon strips or Smoked Pork Belly chunks. Whatever makes it special for you!
Dump all the ingredients into the Slow Cooker, stir to combine and cook covered on high for four hours, stirring every half hour or so. Turn down to Low and cook for at least another four hours. You can cook the beans longer. The longer you cook them, the richer and thicker the sauce will be.
Serve with Warmed Pita Bread or Tortilla Chips for scooping. A side Salad will help balance your beautiful Beans into a complete meal!
~ Maggie J.