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Picnic-Perfect Baked Beans — Crock Pot – Slow Cooker Recipe



Picnic-Perfect Baked Beans — Slow Cooker/Crock Pot Recipe


  • 1 pound navy beans
  • 5 cups water
  • 5 or 6 pieces of bacon, diced
  • 1 Cup tomato juice
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. chili powder

Do This:

- Soak beans overnight (6-8 hours) in a large bowl in refrigerator

- Drain and rinse well

- Put in a large pot

- Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender — about 1 hour

- Drain beans and add beans to the slow cooker/crock pot

- In a skillet over medium heat, fry bacon until browned; stir into the beans in slow cooker/crock pot

- Combine:  tomato juice, onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder

- Add to beans and stir well.

- Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful.  Add a little water as necessary.



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