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At a Glance
Course : Entree, Side Dish
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Party, Picnic
 
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Crockpot Baked Beans

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more recipes for baked beans and crockpot beans.

INGREDIENTS:

  • 1 pound navy beans, about 2 1/2 cups
  • 5 cups water
  • 5 or 6 pieces of bacon, diced, or about
  • 1/4 pound salt pork, sliced
  • 1 Cup tomato juice
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1/4 cup sorghum molasses or regular molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. chili powder

PREPARATION:


Soak beans overnight in a large bowl. Drain; put in a large stockpot. Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour. Drain beans, reserving 2 cups of the liquid.

Add beans to the slow cooker. In a skillet over medium heat, fry bacon or salt pork until browned; stir into the beans in crockpot. Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.

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