Slow cooker baked beans using canned beans –Gather ’round, family! Today, we’re diving into a classic comfort food that’s sure to have everyone asking for seconds. We’re making slow cooker baked beans, and trust me, these aren’t just any baked beans. They’re rich, hearty, and packed with flavor! So grab your slow cooker and let’s get to it.
Feast Your Eyes!
Check out this deliciousness:
Ingredients
- 2 cups dried navy beans
- 1 medium onion, chopped
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1 teaspoon smoked paprika (optional for a twist)
Instructions
- First things first, rinse those beans under cold water and pick out any little pebbles or bad beans. We only want the best for this dish!
- Soak your beans overnight in a large pot filled with water. This will help them cook evenly and make them nice and tender.
- The next day, drain and rinse your beans. Add them to your slow cooker along with the chopped onion.
- In a separate bowl, mix together the ketchup, brown sugar, molasses, mustard, salt, black pepper, and smoked paprika. Pour this mixture over the beans and onion in the slow cooker.
- Now, add the water. Stir everything together to make sure those tasty flavors mix well.
- Cover the slow cooker and cook on low for about 8 hours or on high for about 4 hours. The longer you cook, the better the flavors meld together! Just make sure those beans are nice and tender.
- Once done, give it a taste and adjust seasoning if needed. You might want a little more sweetness or a touch more salt.
- Serve those beans up warm as a side dish or even as a main event with some corn bread and collard greens. You won’t regret it!
We all love a good hearty meal that fills the soul, and these slow cooker baked beans are just the ticket. So don’t wait any longer, throw on that apron, and let the sweet and smoky aroma fill your kitchen!