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Baked beans might sound like they’d be cooked in an oven, but here’s the twist: they aren’t baked at all! They’re really stewed, bubbling away until they’re just right. Discovering this feels like uncovering a secret in the world of cooking. Curious about how else your favorite foods might surprise you? There’s so much more to explore!
They’re best- cooked for long periods, so they’re ideal for a slow cooker.
Slow simmering allows all of the flavors to blend, resulting in delicious beans that the whole family will love.
Approximately eight people may be – fed with a single batch of these delectable-baked beans.
To go with the beans, I recommend making some side dishes.
Simply;
double or quadruple the recipe if you need to feed more people.
Although there is delicious bacon involved, they are readily vegetarian-friendly!
If you’re looking for a great way to: serve baked beans this fall, try these simple slow cooker baked beans.
How Do You Make Slow Cooker Baked Beans?
This is the recipe of Slow cooker baked beans that are even better than the ones you grew up with!
This simple baked beans recipe uses three different varieties of canned beans, is wonderfully sweet with a hint of spice if desired, and can easily be adapted to vegetarian.
Serve them as a dip, add them to nachos or quesadillas, and more!
Ingredients:
Directions:
Recipe Notes
Baked beans made in a slow cooker: key steps
Make your baked beans uniquely customized:
These cooker baked beans are simple to adapt to your tastes and what you have on hand:
Slow Cooker Baked Beans: Seasoning and Storage
For six to eight hours, these slow cooker baked beans cook low and slow.
After six hours, taste the beans to see whether they’re done and season with salt.
When the beans are creamy all the way through, and the sauce is thick and rich, they’re done.
After cooking, keep the beans warm in the slow cooker for up to two hours before serving.
Leftover beans can be stored in the refrigerator for up to a week, but they also freeze nicely.
Also, I prefer to store them flat in a zip-top bag in the freezer for future dinners – it’s like having a can of baked beans on hand, but they taste so much better.
The Science of Cooking Baked Beans Slowly:
As the name implies, baked beans are cooked slowly.
Sugar or calcium, according to the study, will make beans firm, even after many hours of cooking.
Molasses includes both sugar and calcium, which is why adding them to a pot of beans will allow you to simmer them for an indefinite amount of time without their becoming mushy.
But it also means that if you want to obtain that great – molasses flavor, you’ll have to simmer the beans for a- long period.
Baked beans, while typically prepared in an oven, lend themselves wonderfully to slow cookers, which is the approach I like here.
To layer the beans:
With one exception, slow cooker baked beans are almost a forget-it dish.
The beans are layered between the bacon and onions to give the aromatics the heat they need to soften before the beans absorb all of the deliciousness – fat from the bacon and flavor from the onions.
The only difficult part of this simple layering is resisting the impulse to stir once the cooking liquid has been poured.
What are the benefits of slow cooking baked beans?
Traditional baked beans begin with a sear of bacon and diced onion on the burner, then dry beans and cooking liquid is added, and the entire pot is placed in a heated oven for many hours.
The long, low heat of the oven softens the beans, solidifying the cooking liquid as it absorbs it and creating a rich sauce around the creamy beans.
Without heating the stove, the slow cooker can undergo the exact change and, shall I say, make nicer, creamier beans with less effort.
The unique concern to make for this method is how you pack in the ingredients because the slow cooker is designed to cook low and slow but doesn’t heat up enough to sauté the bacon and onions.
Nutritional Facts:
Conclusion
Slow cooker baked beans are- about to;
Become your new favorite summer party meal.
Baked beans, long beloved for their sweet, tangy flavor and delicate, creamy texture, used to necessitate heating the entire house to slowly cook the dry beans for hours upon hours at backyard barbecues and summer cookouts.
The slow cooker saves the day here by doing all the work while;
Also keeping you cool.
This recipe for slow cooker baked beans is as simple as soaking dry beans, slicing an onion, and putting a few ingredients in the slow cooker before cooking low and slow overnight.
These rich crowd-pleasing beans will be on your menu all summer.
Slow Cooker Baked Beans
Equipment
- 1 Slow Cooker
Ingredients
- 8 ounces. bacon
- 1 onion
- 3 garlic cloves minced
- 1 can pinto beans
- 1 can kidney beans
- 1 can white beans
- ½ cup ketchup
- ¼ cup molasses
- 16 ounces bbq sauce your favorite bbq sauce, including a sweet one if you like
- 1/2 cup dark brown sugar or coconut sugar
- 1 tablespoon Worcestershire sauce
- ½ tablespoon yellow mustard
Instructions
- Fry your bacon: In a large skillet or pan, cook diced bacon until crispy and golden brown over medium heat. Simply; reduce the heat if the pan begins to smoke at any time. Bacon is cooked- on a low heat setting at all times. After the bacon has finished cooking, wipe the excess grease using a paper towel. Allow for cooling of the bacon.
- Strain the bacon grease, leaving a small amount on the bottom of the pan, and add the diced onion, frying for 5-8 minutes or until golden. Add your garlic and sauté for 1 minute during the last minute of cooking. Remove the pan from the heat and set it aside.
- Put the drained, rinsed, and washed beans and kidney beans in the slow cooker with the bacon, onions, and garlic. Next, whisk together- the ketchup, molasses, barbecue sauce, brown sugar, Worcestershire sauce, and yellow mustard. Stir everything together with a wooden- spoon until it’s- completely- combined. Set the timing for 3-4 hours on high or 6-7 hours on low.
