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Prep 8 mins
Cook 5 hrs
I like this recipe because its simple and quick and a good way to empty out those ketchup bottles! Once it is put together in the cooker you can forget about it until supper. I serve this with toast and a salad. The leftovers are frozen and added to homemade chili. For those on gluten free diets, please make sure all your ingredients are GF.
- If your beans have soaked overnight, Add enough HOT water to cover beans by about an inch.
- Cook on High 1 hour or longer until beans are tender.
- Beans need to be tender before you add the other ingredients otherwise it is hard to cook them to the soft stage.
- If you forgot to do this step then, place 4 cups beans into slow cooker.
- Add at least 10 cups hot water, cover.
- Cook on High for 2 hours.
- Test a bean - they should be soft/tender BEFORE adding remaining ingredients.
- Put remaining ingredients into slow cooker.
- Stir gently.
- Cover and cook: On Low for 8 to 10 hours or on High for 4 to 5 hours.
Great recipe! I used canned pink beans instead of the dried (was in a rush). I'm just glad to find a recipe that *doesn't* use prepared baked beans. This had a good balance of sweet and savory. Other recipes I've tried had WAY too much molasses, and turned out looking black in color instead of brown, the way these did.
This is a wonderful recipe!!! thank you! I was concerned about the amount of liquid, but it did cook down. My beans must have been old because it's on it's 2nd day of cooking and they're just now getting soft. I used molasses and the smell is wonderful (even the cats were sniffing the air!). I did not use the soy sauce though....just doesn't sound right! thanks again!
I made this today. The only changes I made was 2 1/2 cups of water instead of 3. Some mentioned it being too "soupy". Also I didn't have molasses so I used honey. It turned out great.