Prep 15 mins
Cook 10 hrs
This is another recipe passed down from my mom. We often make this for large get togethers or BBQs. When we have guests for over for a BBQ, we are often asked - IS THERE BEANS? It is always a hit.
- 2 cups dried navy beans, soak overnight
- 1⁄2 lb bacon, uncooked and chopped
- 1 onion, chopped
- 4 tablespoons molasses
- 3 tablespoons ketchup
- 1⁄3 cup brown sugar
- 1⁄2 teaspoon dry mustard
- Soak beans in water overnight.
- Mix together all ingredients in slow cooker.
- Add water to cover.
- Check frequently.
- Cook on high for about 8 hours.
Loved these beans. I used 1 cup navy beans and 1 cup lima beans, this gave a nice change of pace for baked beans. I also used diced ham instead of the bacon. And, I doubled up on the sauce ingredients. I have made these 3 times now and I find that I needed more cooking time than the 8 hours. It really depends on what you think "add water to cover" means. I wound up cooking the beans with the lid off the crockpot to get the beans to the right consistancy
This is truly an amazing recipe. The consistency depends on how long you leave it. If you like the French Canadian consistency, turn it off right at 8 hours. What something more stick to your ribs, like Boston Baked Beans, then let it sit. Popular every time I make it.
I tried doubling the sauce ingredients, like one reviewer suggested, and ended up with soup.
I have, however substituted maple syrup for the molasses and BBQ sauce for the ketchup with great results.