Winter weather brings out my cravings for hearty stews and casseroles and nothing makes them easier to prepare than a slow cooker. Simply put all of your ingredients in the pot in the morning, cover it, and let it do all of the work. You’ll return home at the end of the day to a dinner that is ready to eat.
These baked beans, courtesy of Simply Recipes, is hearty, satisfying, and the ultimate in comfort food. You do need to soak the beans overnight. Alternatively, you can bring the beans to a boil in a pot covered with two inches of water the let them soak for one hour before draining an proceeding with the recipe. Serve the beans as a side with meat or as an entree all on their own.
SLOW COOKED BOSTON BAKED BEANS
1 pound dry white beans
1/3 cup molasses
1/3 cup dark brown sugar
4 tablespoons Dijon mustard
1/8 teaspoon ground cloves
3 cups hot water
1/2 pound bacon, cut into 1/2-1 inch pieces
1 medium onion, chopped
- Place the beans in a large pot and cover with 2 inches of water. Soak overnight then drain.
- Mix the molasses, brown sugar, mustard and ground cloves in 3 cups of hot water.
- Line the bottom of a slow-cooker with half of the bacon. Add half of the drained beans, distributing evenly over the top of the bacon.
- Add all of the onions in a single layer then top with the remaining beans and bacon.
- Pour the molasses and water mixture over the top of the beans to just cover them,
- Cover and cook in a slow-cooker set on the low setting for 8 hours until the beans are tender. Check periodically to ensure that they are covered with water. Watch carefully since some beans will cook faster than others.
Serves: 5-6 as a main dish or 10-12 as a side