A favorite in both the US and the UK, baked beans are a great side dish for many meals.
They are sweet, tangy, and loaded with plenty of protein. They work great as a side to a burger, or a topping for other dishes like sweet potatoes. Today, most of us are probably familiar with canned baked beans, but traditionally they were slow cooked in a ceramic or cast-iron beanpot. Since most of us probably don’t have a beanpot laying around, we were wondering if there was a way to make this great side using a slow cooker.
Tried these yesterday for the 4th of July. Excellent recipe. I like how you can control the sugar and fat content without losing the flavor. I thought the canned beans would get mushy with the cook time, seeing they are already cooked, but they stayed firm. I will make these as a regular side dish.
These are great and I’m not even a baked bean fan! The only tweak I made was to use “Dave’s BBQ Sauce” from here (super easy to make from pantry staples) and I do think that probably imparted a bit more flavor than a bottled sauce, so keep that in mind. I may have used a bit more ham, too, simply because it’s what I had left to use. These received rave reviews from guests and multiple recipe requests. This will become a rib dinner side staple at the LTH house. THANKS for the recipe, wannabe chefette!
This was a hit with my family (including an 8 year old) and our friends! I substituted bacon for the ham and substituted 1 can of Northern beans for light kidney beans. We are making it again today for a family get together! Easy recipe to double for bigger crowds.
1lb dry white beans
1/2 cup molasses
1/3 cup brown sugar
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