New England Baked Kidney Beans in the Crock Pot

"If you like Kidney Beans, then this is a recipe not to be missed! Rich in flavor and absolutely delicious! Serve with Boston Brown Bread and you have one fabulous meal! I use my 6 qt. crock pot and there is plenty of room. Preparation time does not include soaking beans overnight. The cooking time is approximate, so check your beans periodically."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by WhineAndCheese photo by WhineAndCheese
photo by WhineAndCheese photo by WhineAndCheese
photo by WhineAndCheese photo by WhineAndCheese
Ready In:
12hrs
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
  • Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
  • Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
  • Note:

  • If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.

Questions & Replies

default avatar
  1. 44maggie
    The picture/photo that accompanies this recipe, does NOT look like Kidney Beans!
     
  2. renie2402
    I hav made baked beans for years without a problem, however, yesterday I decided to make them again, but I had no kidney beans so used navy beans instead. They have been cooking for 2 days now and the beans are still not soft. They are crunchy. I have added more of the bean broth that they were first cooked in, but despite adding a quart of it, they are still crunchy. What is wrong. It's almost time for dinner and there's nothing else to eat. Please help. Renie
     
  3. stephenb2006
    Can this dish be frozen? How long will it keep if just refrigerated?
     
  4. Jeff E.
    What’s a large crockpot? What’s small? Mine is 6 qts I think. And “serves 8”- what’s a serving? Usually what I think is a serving of most things is way more than what’s stated in recipes...
     
  5. Reesecup77
    I'm a vegetarian. Will I still get the deep flavor without the pork?
     
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Reviews

  1. rlandre
    This is basically the same recipe as my Maine son-in-law's mother gave me. Except she uses great northern beans and when I do it I use a bean pot in the oven. I've also made it using dried lima beans. So it's very versatile, you don't have to use kidney beans.
     
  2. WiggiesStickeyRibs
    I decided to add Kidney Beans to my menu when catering and these have a nice balance of flavors that we love. My DH couldn't eat enough of these when I made them the first time. He was the one to suggest us using them when we do catering jobs. It has been a nice addition and one we will continue to use. Customers love them and so do we!
     
  3. Carol in Cabo
    YUM! I had to make a few substitutions, including exchanging Chorizo for the salt pork. And, on advice from a professional chef friend I exchanged a small (pony) Corona for some of the water. The wonderful aroma has been killing me all day, just tasted them (twice, but strictly for quality assurance purposes) and they are the best ever!!!!! I made a half batch, which may account for them being done only 8 1/2 hours into the process. Definitely on the repeat list.
     
  4. miltt
    I love beans any which way but loose. I have been craving some and saw this recipe posted awhile back and saved it. I am glad I did, because they were really delicious! These were really easy to make, even for a dummie like me that can't cook for beans :) Had along with some weiners and corn bread. Milt
     
  5. WhineAndCheese
    These beans are so delicious! I made them for a pot luck dinner and they were the first thing to disappear!
     
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Tweaks

  1. Carol in Cabo
    YUM! I had to make a few substitutions, including exchanging Chorizo for the salt pork. And, on advice from a professional chef friend I exchanged a small (pony) Corona for some of the water. The wonderful aroma has been killing me all day, just tasted them (twice, but strictly for quality assurance purposes) and they are the best ever!!!!! I made a half batch, which may account for them being done only 8 1/2 hours into the process. Definitely on the repeat list.
     

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