Baked Beans! They’re sweet and saucy and a favorite staple at summer cookouts. I love eating deviled eggs topped with a little taste of baked beans- or a little coleslaw and a little baked beans on the fork together. Perfect combination!
I’ve been in the process of replacing the processed foods that my family eats. Slowly but surely, progress is being made and I am finding acceptable replacements. One of these foods that we enjoy that needed replacing was canned baked beans.
I had tried a few different variations of ingredients, looking for a similar taste as the Baked beans I was used to, but kept falling short.
BUT- I am finally pleased with this version I am sharing today! You even start with dry beans- nothing canned!
But, you might be thinking- “Sorry, Kari, I don’t want to be going through the whole soaking beans process and get that involved just to have something simple like baked beans.” And I say- “Yes- I completely agree! But you don’t have to do all that. This uses a slow-cooker- and there is not preliminary soaking required. Start the beans in the morning, go about your day, and with just a couple other steps, you will have baked beans-completely from scratch- for dinner!” How does that sound?
- 1 1/2 cups dry white great northern beans
- 1 1/2 cups dry pinto beans
- 12-15 c. water
- 1 T salt
- 1 tsp pepper
- 1/3 cup molasses
- 1/2 c. packed brown sugar
- 1/3 cup pure maple syrup
- Large squirt of ketchup (i recommend an organic variety)
- Large squirt mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1/2 whole onion, diced
- 1/2 of a Green or Red pepper, chopped