BROWN SUGAR & BACON SLOW COOKER BAKED BEANS RECIPE

This recipe for slow cooker baked beans really is as easy as soaking some dried beans, dicing an onion, and layering a few things in the slow cooker before letting the beans cook low and slow overnight. You’re going to be making these lush, crowd-pleasing beans all summer long.

Servings      : 8 to 10

INGREDIENTS

·         1 pound dried navy, pinto, or great northern beans

·         1 pound thick-cut bacon, small dice

·         1 medium yellow onion, small dice

·         1 (6-ounce) can tomato paste

·         1/3 cup molasses (not blackstrap)

·         1/4 cup packed light or dark brown sugar

·         1 tablespoon apple cider vinegar

·         1 tablespoon Dijon mustard

·         1 teaspoon kosher salt (optional)

EQUIPMENT

·         6-quart or larger slow cooker

·         Measuring cups and spoons

·         Chef’s knife and cutting board

·         Colander

·         Mixing bowl

INSTRUCTIONS

1.  Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room temperature 10 to 12 hours.

2.   Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.

3.  Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce.

4. Make the flavorful sauce. Place 3 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process.

5.  Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir.

6.  Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.

7.  Stir and serve. Stir to combine — the sauce will be thick. Serve or cool and refrigerate.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Defrost overnight in the refrigerator before reheating in the microwave or on low heat.

Recipe from thekitchn.com

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