Baked Beans (Slow Cooked Method)
Often people may want to know, what kind of beans are used in baked beans? Well, for me, I always use navy beans. Growing up in Boston, which is also referred to as "Bean Town" navy beans were a staple in many homes. bean soup, and baked beans were very popular. As a child, I remember there were candies called, "Boston Baked Beans." Delicious. I could eat baked beans everyday, however in the summer, I'm not really trying to have that oven on for hours baking beans. So, here's another way for making those delicious baked beans - slow cooked. I love this method, especially when I need to whip some up for that BBQ at family reunions.
1 pound dried navy beans
1/3 cup brown sugar
1/3 cup molasses
1/4 cup tomato sauce
2 tablespoons yellow mustard (optional)
1 tablespoon white balsamic vinegar or cider vinegar
salt and pepper to taste
To cook the beans, first sort beans by removing and debris, stones or pebbles. Rinse and then place in slow cooker covered with 2 inches of water and let soak overnight.
In the morning, drain the beans then place the beans back into the slow cooker.
Add the sugar, molasses, tomato sauce and remaining ingredients to the slow cooker
Add 2 1/2 cups fresh water and a pinch of pepper and salt, mix well.
Cook on Low for 8 hours or High for 4 hours or until beans are nice and tender.
Serve with your favorite dish