Fast, Fun Mac & Cheese - © Maggie Js

Cue Up The Cold Weather Meals!

Here in my town, in Eastern Canada, overnight low temperatures are hitting the minus-double-digits, Celcius, or around 15 F. That’s kind of brutal after a mild Fall that turned to Winter literally overnight! But I have a cure for the chills: My go-to list of easy, comforting, filling meals that will please everyone…

Slow Cooker Baked Beans - ©

Slow Cooker Baked Beans… Serve over White Rice and without the Meat
for a Vegetarian/Vegan meal that provides a complete protein!

Back on the weekend, I shared my Slow Cooker Chili recipe. Couldn’t be easier: just throw everything into the pot and cook covered on high for 8 hours!

What could be easier than that?

My No-Fail Slow Cooker Baked Beans! And they’re even better the next day – if you have any left!

What you need…

2 cups / 500 ml dry Navy Beans, soaked covered overnight in lots of cold water
1 cup / 250 ml Smoked Ham, cubed 1/2 in. /2 cm *
1 cup / 250 ml Brown Sugar
1/2 cup / 125 ml Molasses
1 Medium Onion, sliced thin
1 Tsp. / 5 ml Salt
1/2 tsp / 2.5 ml Dry Mustard

* I usually use leftover Ham off the bone or grab a ‘Ham Steak’ at the supermarket. You can also use bacon Slices cut fairly small, or Chunk Smoked Pork Belly, cubed.

What you do…

Drain the Beans and add to the Slow Cooker with enough water to just cover them.

Place all other ingredients in the Slow Cooker and stir with a wooden spoon to combine well.

Cook covered for 6 to 8 hours, stirring every half hour or so.

Serve piping hot in a bowl by themselves, or over Plain White Rice. The Rice, together with the Beans, provides a complete protein. So, you can make this dish without the Ham for Vegetarians or Vegans!

Some other nifty cold weather menu suggestions…

Check out my Fast, Fun Mac and Cheese

If you have some time an energy to spare, make my Lasagna

Go retro with my Tuna Noodle Casserole

Pasta Bolognaise (Meat Sauce) aims to please…

Let me know…

…When you’ve tried all of these and I’ll suggest some more!

~ Maggie J.