Baked Beans
Back to Recipes & MoreIngredients
- 2 cups (416 g) dried navy beans
- 7 - 8 strips of bacon
- 1 onion, finely diced
- 3 tbsp (45 mL) molasses
- 1 tsp (6 g) salt
- 1/4 tsp (1 g) ground black pepper
- 1/4 (1 g) dry mustard
- 1/2 cup (120 mL) ketchup
- 1 tbsp (15 mL) worcestershire sauce
- 1/4 cup (55 g) Redpath Dark Brown Sugar
Instructions
How to prepare:
1. Soak beans overnight in cold water, or for 8 hours. Drain and reserve the soaking water.
2. In your slow cooker, layer the beans, diced onions, and bacon until the slow cooker is full.
3. Next, make the sauce. Combine the molasses, salt, pepper, mustard, ketchup, worcestershire sauce, and sugar in a medium sized pot. Cook over medium-high heat until the sugar has dissolved, about 3 – 5 minutes.
4. Pour the sauce over the layered beans, onion, and bacon.
5. Pour just enough of the reserved soaking water into the slow cooker to cover the beans.
6. Set slow cooker to low and let cook for 8 – 12 hours. This recipe is great to get started first thing in the morning so that it’s ready by dinner time. The beans are done once the sauce has thickened and the beans are tender. Serve immediately, or store leftovers in the fridge in an airtight container for up to 3 days
- You don’t have to use a slow cooker, as you can bake the beans in the oven too. After soaking your beans overnight, drain, then place in a saucepan. Cover the beans with water and bring to a boil over medium heat, then decrease heat to low and simmer for about 45 minutes. Layer the beans, onion, and bacon in an oven proof baking dish, and follow steps 3 – 5. Bake at 300°F (150°C) for 1 – 1 1/2 hours.
- For vegetarian baked beans, substitute the worcestershire sauce with 1 tsp soy sauce + 2 tsp red wine vinegar, and omit the bacon.
