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SLOW COOKER RECIPE: Molasses Baked Beans

4-cups water
1-lb dry white pea or navy beans
6-cups cold water
1-onion, chopped
1-5.5oz can of tomato paste
3/4-cup ketchup
3/4-cup molasses
2-cloves garlic, minced
1/3-cup packed brown sugar
2-tsp dry mustard
1/2-tsp salt
1/4-tsp black pepper

In a large pot over medium heat, bring water to a boil
Add beans and simmer for 10 minutes
Drain and rinse
Transfer beans to slow cooker and add about 6 cups cold water or enough to completely cover beans
Cover and cook on low for 10-12 hours or until fork tender
Drain, reserving 2 cups of the cooking liquid
In a bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, mustard, salt, and pepper; stir to mix well
Add to slow cooker with beans and reserved liquids
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until beans are hot and bubbly