Crock Pot Baked Beans From Scratch Recipes

Steps:

• Soak beans overnight in 8 cups water.
• Next day drain water and add to pot with lots of water.
• Bring to boil reduce heat and simmer 1 to 1 1/2 hours.
• till tender.
• Drain and rinse with hot water.
• Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and
• mix throrougly.
• Simmer 10-12 hours on low setting.

Steps:

• The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
• In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Steps:

• Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
• Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
• Before serving, stir in the cider vinegar and season to taste with salt.

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 9-11 hours.,

Steps:

• Prepare the navy beans according to package.
• Partially cook 12 strips bacon; pat dry and cut up into small pieces.
• Combine in your crock pot ALL of the ingredients listed above.
• Cook on low for 10 hours.
• Serve hot or chill.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.