Beans, beans, they’re good for the heart. The more you eat the more you… 😉 I just had to get it out there, but I’ll spare you all of the other goofy beans-lead-to-farting jokes I’ve been privy to.
For those of you who are foodies you’ll totally get this next statement. I have been wondering for weeks – WEEKS! – how in the world one would make baked beans from scratch. What sort of beans would you use? Do you actually have to bake them? What spices would be good? Could I make them in a crock pot?
Finally, after weeks of this torture, I decided to take the plunge and make some baked beans myself…from scratch. Meaning from dry beans and tons of ketchup.
I chose the crock pot method, although I will say that in the end it took me 3 days to make in the crock pot. I thought I was crazy and a terrible bean-cooker until last night when our friend Robbie, who grew up in Telluride, said that cooking beans at high altitudes always takes forever. Now, whether that statement is true or not I can’t say other than the fact that it took ME 3 days to get it done. In the end I just boiled them on the stove and swore off cooking dry beans in my crock pot ever again.
All that being said, these turned out INCREDIBLE and I will never, ever buy baked beans again. I call them “triple threat beans” because they’re sweet, smoky, and spicy. BBQs will never be the same again!
- 1 lb navy beans, sorted and soaked according to package directions
- 1 white onion, chopped
- 1/2 lb bacon, sliced and cooked in pan; keep fat to put in the crock pot
- 1 32-oz bottle of ketchup
- 1 cup sugar
- 2 Tbsp molasses
- 1/4 cup apple cider vinegar
- 1 cup water
- 1/4 cup mustard
- 2Tbsp Worchestershire sauce
- 1/2 Tbsp cayenne pepper (more if you want it spicier)
- 2 Tbsp garlic powder
- 1 Tbsp paprika
- 1 tsp salt
- 1 tsp pepper
Cook beans in water according to package directions. You want them to be al dente before putting them in the crock pot. Once they’re cooked, drain the beans and add all other ingredients to the crock pot. Stir to combine and cook on low for 8-10 hours, or on high for 4-5 hours. Eat hot – and don’t get mad if you can’t stop!