Avoid using a cast-iron Dutch oven to soak the pinto beans, which can cause them to discolor.
Slow-Cooker Baked Beans
2015-05-20 19:55:59
Yield: 10 to 12 servings
Ingredients
- 1 pound dried pinto beans, sorted and rinsed
- 1 cup dried large lima beans, sorted and rinsed
- 1 cup dried light red kidney beans, sorted and rinsed
- ½ pound bacon, cut into ½-inch pieces
- 2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- ½ cup cane syrup, such as Steen’s
- ½ cup firmly packed dark brown sugar
- ½ cup ketchup
- 3 tablespoons yellow mustard
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 2 cups water
Instructions
- In a large Dutch oven, add beans and water to cover by 4 inches. Bring to a boil over medium-high heat; cook 2 minutes. Turn off heat, and let soak 1 hour.
- In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan. Reserve 3 tablespoons rendered bacon fat.
- Drain beans, and rinse. In a 4- to 6-quart slow cooker, place beans. Add bacon, reserved rendered bacon fat, onion, and garlic.
- In a medium bowl, whisk together cane syrup, brown sugar, ketchup, mustard, tomato paste, Worcestershire, vinegar, salt, and red pepper. Pour mixture over beans. Add 2 cups water, stirring to combine.
- Cover, and cook on low until tender, 10 to 12 hours, stirring occasionally.
Taste of the South https://tasteofthesouthmagazine.com/
[…] One entree that is synonymous with the south is BBQ. And you will find all kind of opinions on BBQ. Some people might say Memphis style is the best while others say Kansas City style is the only way to go. In my opinion now matter the style a good side of baked beans will always go with BBQ. This recipe can originally be found here. […]