I’ve had great success making baked beans in my slow cooker. It does mean, of course, that they aren’t actually baked, but after hours of slow cooking they taste as if they have been. This is particularly true when you simmer the beans with the flavour-enhancing ingredients used in the recipe below: blackstrap molasses, Dijon mustard and cubes of Canadian bacon.
Beans with Canadian Bacon and Blackstrap Molasses
Serve this hearty bean dish with slices of crusty French bread.
Preparation time: 20 minutes
Cooking time: 8 hours 45 minutes
- 2 cups (500 mL) dried small white or navy beans
- 1 1/4 cups (310 mL) ketchup
- 1 1/4 cups (310 mL) regular barbecue sauce
- 1 cup (250 mL) chicken stock
- 1 cup (250 mL) water or beer
- 1/4 cup (60 mL) blackstrap molasses
- 1/4 cup (60 mL) golden brown sugar, packed
- 1 large onion, diced
- 1 Tbsp (15 mL) Dijon mustard
- 1/2 lb (250 g) Canadian (back) bacon, diced
Place the beans in a large pot and cover them with 10 cups (2.5 L) of cold water. Bring to a boil, and then reduce the heat until the water is gently simmering. Cook the beans<uncovered?> until just tender, about 45 minutes. Drain the beans well and set aside.
Place all remaining ingredients in the slow cooker and mix well to combine. Mix in the beans. Cover and cook on the low setting for 8 hours.
Eric options: Instead of Canadian bacon, use small cubes of smoked turkey. Or make the beans a vegetarian dish by omitting the bacon and using vegetable stock instead of chicken stock.