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| NEW ENGLAND BAKED BEANS MADE IN A CROCK POT | |
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Traditionally, the cooking is begun on a Saturday night. Baked beans make for a leisurely Sunday lunch and can be served with good quality natural casing Frankfurts or Kielbasa. 1 lb. dry navy beans Wash and pick over beans, removing any stones, broken beans, etc. In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes. Let cool 5 minutes. Transfer to Crock-Pot, along with water they were cooked in. Cover and leave to soak overnight. The next day add: 1 cup brown sugar, packed 1 additional cup water (if beans are dry) 4 tsp. dry mustard 4 tbsp. molasses 2 tbsp. ketchup (I use Hunts) (optional) 1 tsp. salt (or to taste) 1 large onion, sliced onion powder, to taste (optional) 1/4 to 1/2 lb. salt pork Mix ingredients (except for salt pork) and stir into beans. Slash salt pork in 1/2-inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt pork in beans. A slice of hickory smoked bacon can be placed over the top of the beans. Turn Crock-Pot on low setting. Cover and cook for 6 hours, or until beans are tender. If beans start to become dry during cooking, add a small amount of hot water. When beans are tender, taste and adjust seasonings before serving. Slice up bits of the pork to add to each serving. | |
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recipe search| Rating: 4.5 / 5 · Reviews: 19 |
Connie says:
yummmmmmm!!!!!! What a great way to do baked beans. Thanks so much for this fantastic recipe!!
Judy (New Brunswick) says:
Absolutely awesome recipe, best beans i've ever tasted!
Bud (Maine) says:
Thats how we do it in Maine, delicious!!!
Kathy (Michigan) says:
These beans take more than 6 hours to cook. After 9 hours, they are still not done... Not done for the picnic, but will be great for Sunday dinner after church!!
Alicia (Maine) replies:
The reason why this may take longer than 6 hours to cook seems to be because they were not soaked overnight. I always soak my beans overnight and then boil them for a lot longer than ten minutes. Sometimes up to a half hour. If you take one out of the pot and blow on it, and the shell peels back, then it's safe to put in the crock pot. That should cut your crock pot time down!
Bob (Illinois) replies:
Great recipe. Does specify soaking overnight so if that was neglected it will take much longer than 6 hours. This is the closest to my Nana's Christmas beans yet. Thanks for sharing!
Jay (Ohio) says:
This recipe yields very tasty beans. However, I've made this twice and on both occasions it took far longer than 6 hours in the crock pot to cook the beans to tenderness. My experience: 9-11 hours on low. Instead of salt pork, I've had good results using a ham hock or smoked pork neck pieces.
Andrea (New York) says:
Really enjoyed this, easy as can be and very tasty. We have a member of the household with a mustard allergy (don't ask) so we left that out, and we used of 1/4 lb bacon instead of salt pork. Anyway, easy and much tastier than the stuff in a can. I put in a bit too much water in the beginning so next time I'd cut down on that.
Allison (Massachusetts) says:
Delicious! Will definitely make this again. Didn't have brown sugar so replaced with maple syrup and then added a little less water to the slow cooker. Also didn't have salt pork so just mixed in a couple slices of bacon and put a few more on top. Made with dried cannellini beans rather than navy beans. Started at around 9:30 in the morning and they were done by 5.
Priscilla (Philippines) says:
This recipe cannot be truly New England style unless NO hickory smoked bacon is used!! True New England baked beans use only salt pork! Just a fun fact! :)
Sadie (Maine) says:
so easy and so very good.
Vickie Burton (Arkansas) says:
LOVE this recipe! I have made it several times and love it hot or cold.
Russ (New York) says:
Made this in the morning thinking when I got home 8 hrs later would be all ready. No where near done, so turned crock pot up to high and have left it for another 4 hrs. Taste tested and seems to be good, but needs another hour or two. Also I think I added top much water at first, but seems to be turning out nicely. Would suggest that you set crock pot on either high for 4 hrs first then low, or if you have an automatic setting use that so it is on high first for 2-3 hrs then low for the rest of the time.
Russell (Wisconsin) says:
Perfect!
Jerry (Florida) says:
We Mainers always use Maine grown yellow eyes. I use the recipe on the bag.
Ginny (New York) says:
These are the best beans, we've ever had! I made them at Christmas & am making them for dinner tomorrow!
LizfrogKennebunkport (United States) says:
Traditional recipe, but start on Friday night! In Maine, beans, hot dogs and Biscuits are THE Saturday night tradition -- not Sunday!!!!!!
Royce (Maine) says:
If your a game bird hunter try submerging a partridge or woodcock into the beans for the tenderest ever. After cooking the meat should fall from bone. I've done this many times still use all ingredients.
George (Ohio) says:
My mom used to bake beans but I remember her cooking them in oven. What should the temperature be?
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