Crock Pot Beans

Molasses baked beans were once a common Saturday night meal in many Maritime homes. Economical, healthy and delicious, baked beans are perfect as a comfort food after a day of fresh winter air, or as a source of energy before a skiing or skating excursion. Beans are also an excellent source of protein. And if you really want a traditional maritime meal, serve your baked beans accompanied by piping hot home-baked biscuits... dripping with more molasses!

Equipment
Large pot - Slow cooker - Bowl

Ingredients
1 lb
dry white pea or navy beans
454 g
1
large onion, chopped
1
1 can (5.5 oz)
tomato paste
1 can (156 mL)
3/4 cup
ketchup
175 mL
3/4 cup
molasses
175 mL
2
garlic cloves, minced
2
1/4 cup
brown sugar, packed
60 mL
2 tsp
dry mustard
10 mL
1/2 tsp
salt
2 mL
1/2 tsp
black pepper
2 mL
* do not add extra molasses: it will make the beans hard instead of tender

Instructions
Rinse beans and soak overnight in water. Drain.

Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

Transfer the beans to a slow cooker and add enough water to completely cover them (about 6 cups). Set the temperature to LOW and cook, covered for 10 to 12 hours (or until skins split and beans are tender). Drain, reserving 2 cups of cooking liquid.

In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in reserved liquid and mix well.Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Serves 4-6.

^ Back to Top ^