Crock Pot Boston Baked Beans Recipes

Steps:

• Mix all ingredients in crock pot.
• Cover and cook on low for 8-12 hours or high for 3-4 hours.

Steps:

• In crockpot, stir together, beans, chopped onion, sugar, molasses and mustard. Add salt pork and 5 cups water.
• Cook on high for 4 hours, change to low and cook until dark brown and beans are tender. Stir occasionally. Add water if the beans begin to look dry and are still uncooked. I cook overnight on low and the beans are usually done in the morning. I don't remember the exact amount of salt pork but I usually buy the square package of Hormel.

Steps:

• Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
• Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
• Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
• Note:.
• If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
• Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
• Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
• Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
• Cook on Low for 8 to 10 hours.

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

Steps:

• Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
• Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
• Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
• Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

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:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Steps:

• Prepare beans: Rinse well and discard any stones or shriveled beans.
• Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
• Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
• Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
• Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
• Stir in molasses and next 3 ingredients.
• Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
• Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
• Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
• Discard cloves, chop onion and return to mixture.
• Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.

Steps:

• Adjust oven rack to lower-middle position; heat oven to 300 degrees.
• Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
• Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
• Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
• Bake until beans are tender, about 4 hours, stirring once after 2 hours.
• Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
• Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.