In my quest to make even more of our foods from scratch, I decided to try homemade baked beans. I’m a huge fan of Bush’s Original Baked Beans, so wasn’t too hopeful that I would find anything I liked as much. I started with a Boston Baked Beans recipe from All Recipes, changed it just a bit and cooked them in my slow cooker. They were wonderful! We ate them for supper tonight with a pork roast and Crock Pot Macaroni and Cheese.
Homemade Baked Beans
2 cups (16 ounce package) navy beans
6 slices bacon (uncooked)
1 small onion, finely diced
3 tablespoons maple syrup
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water. [I chose to follow the quick-soak method printed on the back of the package of beans.] Simmer the beans in the same water until nearly tender, approximately 1 to 2 hours. Drain.
Arrange the beans in a slow cooker by placing a portion of the beans in the bottom, adding the bacon and onion, then topping with the remainder of the beans.
In a saucepan, combine maple syrup, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans. Put cover on slow cooker.
Cook on low for eight to ten hours or until beans are tender. Add more liquid if necessary to prevent the beans from getting too dry. Should the beans have too much liquid, remove the top for the last thirty minutes of cooking time.