Prep 1 hr
Cook 12 hrs
These are the best baked beans I've ever tried, bar none. The beans need to soak for at least 12 hours before being used in the recipe.
- 1 1⁄2 lbs dried navy beans, rinsed and soaked overnight in water to cover
- 1 lb smoked bacon, coarsely chopped
- 2 large onions, coarsely chopped
- 1⁄2 cup maple syrup
- 1⁄2 cup molasses
- 1 tablespoon ground pepper
- 3 tablespoons Dijon mustard
- 1 cup ketchup
- 2 tablespoons tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon Tabasco sauce
- 1⁄2 cup orange juice
- 1⁄2 cup pineapple juice
- 1⁄2 cup black coffee
- 1 cup chicken stock
- Rinse soaked beans and place in large pan with enough fresh water to cover.
- Cook, covered, over medium heat for one hour or until tender.
- While beans cook, sauté bacon in a skillet until lightly browned, remove and set aside, then lightly sauté the chopped onions in the remaining bacon fat until translucent. Remove onions and set aside.
- In a saucepan, combine maple syrup, molasses, pepper, mustard, ketchup, tomato paste, brown sugar, Tabasco, the orange juice, the pineapple juice, the coffee and the stock. Cook over medium heat for 1 hour, stirring occasionally.
- Combine beans, sauce, onions and bacon in a crock pot. There should be enough liquid to cover the beans generously. If not, add some more stock, or combination of juices.
- Cook at low for 12 hours, at high for 8.
- Taste for seasoning near the end of the cooking time and add salt if needed.
I am sorry to say these did not turn out well. Maybe I did something wrong? I just thought that the coffee was too overpowering for the beans. It was worth a try though. Always trying to find new meals for my crockpot !
Good, very good. This is not a recipe you would do if your in a hurry though, even after soaking and boiling the beans. The time spent however, is well worth it. The only change I made was I didn't have tabasco, so I used Franks Hot Sauce. It wouldn't all fit in my crockpot and some was put in a cassarole dish and baked for about 2-1/2 hours, so this recipe does lend itself to oven baking. Delicious!
I presoaked the beans overnight and then proceeded with the recipe early next morning. I cooked the bacon in a heavy cast iron skillet and then drained off all the fat before adding the onions. When cooking the sauce, I used my splatter screen to keep it off me. The sauce is thick and rich. The beans require the full amount of soaking and cooking time even in my crockpot which tends to cook "hot". Even though this require some prep time, they are well worth the effort. The beans were served with Pulled Pork So It's Bekah's Pulled Pork Now sandwiches and Norwegian Cole Slaw Norwegian Coleslaw.