The BEST Slow Cooker Baked Beans {Classic Recipe}
SLOW COOKER BAKED BEANS
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Here is my secret recipe for classic baked beans in the slow cooker! Great for weekend barbecues or potlucks.
RECIPE:
INGREDIENTS:
8 oz. bacon (half of a 16 oz. package)
56 oz. Homestyle Bush's Baked Beans
1 cup diced yellow onion
1/2 cup barbecue sauce
1 Tbsp. brown sugar
2 Tbsp. mustard
2 tsp. Worcestershire sauce
SLOW COOKER SIZE: 3-quart or larger
INSTRUCTIONS:
Slice the raw bacon into 1/2 inch pieces. Cook on the stove top in a skillet until HALFWAY browned, drain. Add to the slow cooker.
Add the remaining ingredients and stir.
Place the lid on the slow cooker.
Cook on LOW for 5 hours or HIGH for 3.5 hours.
Stir, serve and enjoy!
Note - If your slow cooker cooks hot, be sure to stir these once or twice at the end of the cooking time. Mine had no problem, but often on thick and sweet recipes, they tend to stick on the edges.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
INSTANT POT BAKED BEANS! Vegan Recipe
Today I'm making vegan baked beans in the Instant pot! RECIPE BELOW
☆Things mentioned in video☆
INSTANT POT-
LUX 6 QT
Mesh Strainer-
INGREDIENTS:
1 lb small white beans
5 cups water
2 bay leaves
1 onion diced
4 cloves garlic minced
1 cup tomato sauce
1/2 cup maple syrup,
2 tbsp molasses
2 tbsp apple cider vinegar
2 tbsp liquid aminos
1 cup water
1/8 tsp black pepper
1 tbsp yellow mustard (not pictured in video)
pinch salt (optional)
To the inner pot add 1 lb dry beans, 2 bay leaves and 5 cups water. Cook on high pressure for 25 minutes. When 25 minutes is up do a 20 minute natural release. Drain beans and set aside.
Clean inner pot and put it back inside instant pot. Set IP to saute mode. Saute onions and garlic for 5 minutes until soft. Add in tomato sauce, maple syrup, molasses, liquid aminos, vinegar, pepper, mustard, 1 cup water and the cooked white beans. Cook on high pressure for 25 minutes. When finished do a 20 minute natural release.
*recipe notes*
add 1/4 tsp salt if you are used to eating high salt foods and want the extra flavor
add smoked paprika or liquid smoke for smoky flavor
add 1 tbsp yellow mustard (I ran out for the video)
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Instant Pot Baked Beans ▷ Tastes better from scratch
Learn how to make this simple baked beans recipe in your instant pot. Cook them in a fraction of the time. Sweet and delicious. Beans, Beans the musical fruit. The more you eat the more you toot. Sorry couldn't resist. ????
#bakedbeans #instantpot #quickmeals
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Recipe:
8 cups water
1 lb dry navy beams, rinsed and picked through
1 tbsp olive oil
6 oz bacon, cut into small pieces
1 medium onion (I used 3/4 of a large red onion)
1 1/2 cups water, divided. (Use left over bean cooking water)
1/2 cup ketchup
1/4 cup molasses
1 tbsp brown sugar
1 tsp yellow prepared mustard
2 tbsp maple syrup ( I added 4 more tbsp)
2 tsp apple cider vinegar
1/4 tsp black pepper
1 1/2 tsp salt
Directions:
step 1:
Combine water and beans in an instant pot. Close lid and select pressure cook setting. Set timer for 15 minutes.
Step 2:
Release pressure using the natural-release method for 20 minutes; then quick release the remaining pressure according to manufacturer's directions. Remove lid. Drain and reserve the bean cooking liquid. Rinse and wipe out the instant pot.
Step 3:
Turn on instant pot and select saute setting. Add olive oil When instant pot is hot, add onions and fry for 2 minutes. Add bacon and cook another couple of minutes. Pour in 1/2 cup of bean liquid and scrape any brown bits off the bottom. Turn instant pot off.
Step 4:
Whisk together ketchup, molasses, brown sugar, mustard, maple syrup, apple cider vinegar, black pepper & salt. Return beans to instant pot and add 1 cup of bean liquid and the ketchup mixture. Gently stir. Close lid and set instant pot to pressure cooking setting. Set timer for 35 minutes.
Step 5:
Release pressure using the natural release method for 20 minutes. Then quick release remaining pressure. Remove lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.
0:00 - Opening 2 Rooster Screen
0:11 - Intro
0:45 - Recipe Start
1:09 - Pressure Cook the Beans
2:00 - Release remaining pressure
2:45 - Drain Beans
4:43 - Fry onions
5:12 - Fry bacon
5:57 - Add 1/2 cup bean liquid to instant pot
6:25 - Mix Sauce ingredients
9:26 - Add beans back to instant pot
10:25 - Turn on instant pot to pressure cook setting
11:25 - Natural release of pressure
11:42 - Beans are done
12:32 - Tastes really good
12:53 - Closing screen/Subscribe screen
Boston Baked Beans In the Pressure Cooker
Cooking dried beans in a pressure cooker. No soak method.
1 lb. dry navy beans - rinsed and checked but not soaked
1/2 cup molasses
1/4 cup packed brown suger
1//4 lb salt pork cut in pieces
1 cup onion chopped
1 tsp dry mustard powder 1
1 tbls oil (if using a pressure cooker)
3-4 cups water
Add all to pressure cooker and cook for 50 minutes. Let it release naturally for about 15 minutes. Enjoy
Homemade Classic Baked Beans
Smoky and savory with just a touch of sweetness, homemade classic baked beans are a filling and classic side dish. Bring these along to your next get-together. It’s the perfect addition to a picnic or barbecue!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 pound dried navy beans
• 1 pound diced bacon
• 1 medium yellow onion diced
• 2 bell peppers diced (red and green)
• 2 cups ketchup
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons ground mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
1️⃣ Place navy beans into a bowl or pot and fill with water until covered. Let beans soak 12 hours, or overnight.
2️⃣ Drain and rinse soaked beans and then place into a clean large oven-safe pot with lid. Fill with water to cover once again and bring to a boil over high heat. Reduce the heat to medium-low and let beans simmer 1 hour, until beans are tender. Once cooked, drain well and return to pot.
3️⃣ Preheat oven to 300 degrees Fahrenheit.
4️⃣ Add uncooked diced bacon to the beans along with onions and bell peppers. Stir in ketchup, beef broth, Worcestershire, apple cider vinegar, brown sugar, ground mustard, smoked paprika, garlic powder, salt, salt, and pepper
5️⃣ Bake, covered, in the 300 degree oven for 3 to 3 1/2 hours.
Don't have an oven-safe pot? Transfer the bean mixture to a 9x13 pan or 3 quart casserole dish. Cover the pan with aluminum foil and bake as directed.
Want to use canned beans? You can use four 15-ounce cans of navy beans instead. Drain and rinse well. Skip steps 1 and 2 and add your rinsed beans in step 5.
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How to Can the Best Baked Beans using Tattler Lids..
Canning Baked Beans in jars
Canning Pork N Beans
For 8 pint jars or 4 quarts of pork 'n' beans.
4 lbs of beans makes 10 quart Jars.
In each hot, sterilized pint canning jar, I added
1/2 Cup of Beans for Pints
1 Cup of Beans for Quarts
Recipe is for 4 Quarts or 8 Pints!
1/8 Cup of each per Pint or 1/2 Cup for Quarts
Onions , Bell Pepper and Celery
(Note: I changed the added tomatoes to V-8 Juice as it is not only good for you but also taste better.)
In a large stainless steel saucepan I mixed my sauce using...
Enough sauce for
INGREDIENTS FOR SAUCE…..
2 15-16 oz Cans of V-8 Juice
4 Cups of Water
2/3 cup brown sugar
1/2 Cup BBQ Sauce
1/3 Cup Molasses(you could use honey, corn syrup... or any other liquid sweetener)
1 TBSP prepared yellow mustard
2 tsp salt
2 tsp Black Pepper
1/4 Cup Dehydrated minced Onions or 2 tsp onion powder
1 TBSP Garlic Powder
1 TBSP Smoked Paprika
1 TBSP Paprika
Add Last before sealing:
2 @ 1 inch section of a slice of Bacon to be added to the top of each jar.
BRING this mixture to a boil, stirring to make sure everything was dissolved and to ensure it doesn’t stick.
“STEPS”
1. Add 1/2 C Pints, 1 C Quarts Beans to jar then add the sauce. Start with 3/4 Cup in each jar for Pints and 1 1/2 Cups per quarts. Then divide remaining into the jars..
2. Add Onions Bell Peppers and Celery. Fill remainder of the jar with hot water. Stir contents of the jars to make sure beans are stuck together in the bottom of the jar.
3. Add 2 sliced of Bacon for Quarts 1 Slice for Pints.
4. Wipe jar rims with a damp cloth using vinegar and tighten hot lids with a Ball Jar Wrench(or finger tight) , then processed the jars in my pressure canner at 10 lbs. pressure for 90 minutes for Pints .10lbs on Quarts 90 Minutes.. Beans won’t cook completely if they are not pressured for 90 minutes.