Baked Beans in the slow cooker

This baked bean recipe is a true classic. It has onion, molasses and bacon, just like any good baked bean recipe should. These are great as a side dish or topping on burgers and dogs.

Cooking MethodSlow Cooker

Ingredients

1 1/2 pound beans
1/4 cup onion, dried
1 cup catsup
1/2 pound dark brown sugar
1/3 cup blackstrap molassas
2 healthy squirts of yellow mustard
1 pound raw bacon, cut into 1-2 inch pieces

Instructions

Check over, remove stones and bad beans, and wash beans. Soak overnight to cook faster. Change soak water several times. Fill slow cooker with water, to cover beans. Add onion. Cook on Auto- Shift overnight. (You can cook on high for 3-4 hours, then switch to low. If using a roaster or your oven, cook at 325-350 degrees. Keep covered with water while cooking. Stir occasionally. The beans will no longer cook to tenderness when the tomato products are added. Be sure beans are tender before adding ingredients!)
Drain off excess water, if any, then add catsup, molassas, brown sugar 2 healthy squirts of yellow mustard, raw bacon and dried onion. Stir well between ingredient additions. Start cooking on high. If using a roaster or oven, 375-400 degrees. Stir when bubbling.
Turn to low. If using a roaster or oven, reduce to 275-300 degrees. Stir one or twice an hour to prevent sticking. Cook 4-6 hours, or more. If you have the time, after cooking for 4 hours or so, let the beans "rest" from cooking, then cook an additional 3-6 hours at 275 degrees F. This really allows the flavors to combine, and gives an intense flavor.