This baked beans recipe is really good. I learned that the hard way.
For the past eleven years, our family had been hosting the Sunday Coffee Hour. That includes a main dish, sides, desserts and drinks for 80-150 people.
One Sunday morning, I picked up the slow-cooker to move it to the van while my Father-in-law was having his breakfast. He wanted to know if I could save him a little dish for his lunch. That’s all he got. A little dish. I forgot to save him some beans and the whole pot was empty before I had a chance to save him a little. I ran into the kitchen and found a small dish set aside. Saved by unknown, loving hands!
The Best Baked Beans
- 2 lbs. dry beans, white or pintos
- 1 ham bone with some meat left on the bone
- 6-8 cups of water
- 1 large onion or 2 smaller ones, diced
- 2/3 cups of molasses
- 1/2 cup brown sugar
- 1-2 Tbs. prepared mustard
- 2 tsp. salt
- 1-2 large bay leaves (optional)
Pour enough hot water over the beans to cover them completely. Let them sit until you are ready to use them.
Prepare all the other ingredients and place them in the inner bowl of a large slow-cooker (mine is 6.5 Qts.). Drain the water from the beans and add them to the slow cooker. Turn the cooker to low and the timer to 8-10 hours or cook them overnight.
I serve mine with pork chops and a large salad.
Pofta Buna (Bon Apetit)!