Crock-Pot Bacon Baked Beans
Baked beans are usually synonymous with summer cookout meals. However, making baked beans from scratch means having the oven on for hours and making the house even more unbearably hot. That's why I am sharing with you today my Crock-Pot baked bean recipe.
Many people do not know that you still need to cook the beans in boiling water before making them into baked beans.
8 cups Northern Beans (this was measured after soaking - soak beans overnight in cold water & then discard the water in the morning)
1 pint stewed tomatoes (preferably home canned)
1/2 cup to 3/4 cup brown sugar
2 tablespoons molasses
2 to 3 tablespoons hot sauce (or more if you like things spicy)
1/2 cup ketchup
1 large onion (peeled & chopped)
1 1/2 cups beef broth
1/2 package of bacon
1/2 teaspoon turmeric
2 teaspoons paprika
salt if needed (there should be enough salt from the bacon, ketchup & stewed tomatoes but you may taste near the end of cooking in the crock-pot and add more salt if needed)
Begin by cooking the beans in a large stock pot on medium heat (begin measuring your liquid using the beef broth - in other words add the beef broth to the beans first before adding the water). Bring to a boil & then reduce to simmer and continue cooking until the beans are soft.
Add the cooked beans and all other ingredients (EXCEPT FOR the salt and bacon) to the crock-pot. Stir until it resembles the picture above. Top with the sliced bacon (see picture below).
Turn on the Crock-Pot to high for the first hour and then down to low for the remaining time. Total cooking time is 8 to 10 hours.
Serve & ENJOY!
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