|This large casserole dish was maybe two-thirds of the batch.|
This particular batch didn't use beer, however, it tastes
even better with the beer.
Fortunately, it didn't take much pleading for her to make a batch for us. The beans arrived - slow cooker and all - and there was much more than expected. But we didn't complain - more for us. We're big fans. Sausage and beans, potatoes and beans, beans on toast, beans and Kraft Dinner. Not that we usually eat these meals consecutively.
I've never made baked beans from scratch myself. My slow cooker just isn't big enough, and the bowl doesn't remove for easy cleaning. Still, I was very reluctant to part with it because it was a gift from my (now deceased) grandparents.
A couple months later, I stumbled upon a large slow cooker for $10 at a garage sale and I I finally got the recipe from my mother-in-law (the beans pictured in the photo are hers).
The recipe is mostly based on a Chatelaine recipe. I read the reviews and they were mixed. I suspect that several readers cooked the beans on high and quickly dissolved most of the liquid in the cooker. Unfortunate for them, but great for me. The beans we feasted upon tasted great.
Miffy's Baked Beans
1 onion, finely chopped
4 slices bacon, chopped
1/2 cup molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1/2 tsp salt
1/4 tsp red-chili flakes
2 cups dry navy beans, rinsed
3 1/3 cups water or 2 cups water + 1 bottle of beer
- Combine onion with bacon, molasses, ketchup, Dijon, salt and chili flakes in the slow cooker and stir gently until thoroughly mixed.
- Stir in beans, water (and beer) until combined.
- Cover and cook on low until beans are tender, about 10 hours.
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