My dad makes baked beans all the time, but it seamed like such a long dish to make. Not because it’s complicated but beans take a long time to cook, and when you make them in the oven, you have to watch them often to make sure they have plenty of liquid so they don’t get dry. So I’ve decided to try and make Crock-Pot Baked Beans, and I’m glad I did; the recipe is really simple, and the beans are tender and delicious.
You still need to soak the beans in cold water the night before, but that’s easy.
Crock-Pot Baked Beans Recipe
3 cups of Navy beans
4 cups of chicken broth
1 tablespoon of brown sugar
1 medium onion sliced
1/2 teaspoon of salt
2 teaspoons of apple cider vinegar
1 teaspoon of dry mustard
1/4 cup of molasses
1/2 cup of ketchup
Small piece of salted pork belly without the skin sliced (mine was 0.26kg)
Freshly ground black pepper to taste
In a large bowl, soak the beans in cold water overnight (add plenty of water to your bowl so the beans are always covered in water).
Rinse and drain the beans then add them to the Crock-Pot.
Add all the other ingredient, stir, cover and cook for 6 hours at low setting.
After the 6 hours, set your crock-pot to high and cook for another 4 hours.
(Temperature can vary from one Crock-Pot to another.)
You can freeze leftover beans.
Spring will be here in just a few months, why not make a homemade sugar shack meal for your family and try my easy Crock-Pot Baked Beans recipe?
Thanks for visiting Do It All Working Mom.