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Joe

REC: Julia's Slow-cooker Baked Baked Beans

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Joined: Dec 14, 2005

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Posted to Thread #1900 at 8:33 pm on May 17, 2006

While we're on the subject of crock pot recipes, and while I have the book out, these are wonderfully easy. Dry beans are used without soaking them first, and it cooks overnight. I make them the day before for barbecues, and then only have to make coleslaw and get burgers and hot dogs together the day of.

A 2-inch cube of salt pork (6 to 8 ounces)

Cut the pork into 3/8-inch-thick strips (leave on the rind) and simmer for 10 minutes in 2 quarts of water. Drain and rinse in cold water.

Meanwhile, assemble in a slow cooker:

2 cups dried small white beans, well picked over and rinsed
5 cups water
1-1/2 tsp. salt
1 cup finely sliced onions
2 large cloves of garlic, minced
2 Tbs. dark unsulfured molasses
2 Tbs. Dijon mustard
1/2 tsp. thyme
2 imported bay leaves
1/2 Tbs. grated fresh ginger
6 grind of pepper.

Add the blanched pork.

Cover and bring to the simmer, then cook on low heat for 12 to 14 hours. Look at them once in a while--they may need a little bit of boiling water. They are not done until the beans have turned a dark reddish brown. Correct seasoning.

May be baked a day or two ahead and reheated.

(Notes: I never blanch the pork anymore, though it does soften it a little; I just add it last and go easy on the salt. If you make this ahead, be sure to refrigerate uncovered and stir a few times, or transfer them to a shallow pan so they'll cool quickly. I've had them go off on me when I've put the warm crock pot, covered, in the refrigerator. It's like an incubator!)


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