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    You are in: Home / Recipes / Slow-Cooked Homemade Baked Beans Recipe
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    Slow-Cooked Homemade Baked Beans

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 25 mins

    25 mins

    10 hrs

    TasteTester's Note:

    I like making baked beans from dried beans because they are not as mushy as canned baked beans. I found this recipe on a package of Publix dried navy beans. I make it as written on the package, but I add a few extra slices of bacon, 3 ounces of tomato paste, and 1 teaspoon vinegar. The "cooking" time does not include the time for soaking the beans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      QUICK SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups of water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
    2. 2
      OVERNIGHT SOAK: Place 16 ounces of dried beans in a large saucepan with 6-8 cups water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse beans (discard soak water).
    3. 3
      TO COOK BEANS: Add 6 cups fresh water to the beans after soaking. Cover and bring just to boiling on medium-high heat. Reduce heat to low and simmer gently with lid tilted, about 1 1/2 hours, stirring occasionally, or until desired tenderness. Stir gently and very little to prevent breaking of skins; add water, if needed, during cook time. Makes about 6 cups of cooked beans.
    4. 4
      TO MAKE BAKED BEANS: Cut bacon into 1-inch pieces. Combine with remaining ingredients in slow cooker. Cover and cook on low 8-10 hours. Stir occasionally, if possible. Makes about 10 cups of baked beans. Note: the number of servings below depends on how many other side dishes there are.

    Ratings & Reviews:

    • on September 26, 2013

      55

      This is my third time making this recipe and thought I should take the time to rate it. "Really Good" from my hubby is an extreme compliment, and those were his exact words. Didn't read the tip of tom paste and vinegar until today, I might try it today, but honestly, I don't think they need it. I've made my beans from dried beans for decades and "can" tell the difference. I learned to add 2-3 T whey left over from making my yogurt (I freeze it in ice cube trays) to help with the digestibility (not for those who have lactose trouble). Also, when I cook the beans I add a ham bone or hock, bay leaf and pepper corns. Thanks for sharing the Publix recipe, especially since I don't have those in CA!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2012

      55

      These rocked! I made it with a bag of pinto beans since that's what I had and threw in a few tbsp of tomato paste and a bit of extra bacon like TasteTester suggested. I wish I had made a double batch! Made for PAC Spring '12

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Slow-Cooked Homemade Baked Beans

    Serving Size: 1 (113 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 331.3
     
    Calories from Fat 27
    28%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 5.2 mg
    1%
    Sodium 1222.9 mg
    50%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 11.5 g
    46%
    Sugars 36.7 g
    146%
    Protein 12.9 g
    25%

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