Slow cooking baked beans brings out the old time flavor in these baked beans.
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2 cups dried great Northern beans
1 cup dried kidney beans
2 1/2 cups hot water
1 cup firmly packed brown sugar
1/2 cup dark molasses
1/4 cup country-style Dijon mustard
2 medium (1 cup) onions, chopped
4 slices thick-sliced bacon, cut into 1-inch pieces
Combine great Northern beans, kidney beans and enough cold water to cover in 5-quart saucepan. Let stand 8 hours or overnight. Drain.
Combine beans, hot water and all remaining ingredients in slow cooker. Cook on High heat setting 5-6 hours, or on Low heat setting 10-12 hours or until beans are tender and sauce is thickened.
For same day preparation do not soak beans overnight. Instead, cook great Northern beans, kidney beans and water in 5-quart saucepan or Dutch oven over high heat until water comes to a full boil. Reduce heat to medium. Cook 2 minutes. Remove from heat. Cover; let stand 1 hour. Continue as directed above.
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We use this recipe exclusively for my husband's famous baked beans. Don't tell anyone it's his secret recipe. You will NEVER eat canned baked beans again.
I needed to make this recipe really quick, so I used canned Great Northern Beans and canned kidney beans. I eliminated the water because I used the juice in the cans. My son just loved them!!