Baked Beans in the Crock Pot
This makes 1 quart of beans
1 cup dry kidney, navy or pinto beans soaked (see below)
2 sweet, yellow onions, chopped fine
1/2 cup raw maple syrup (or brown sugar)
1/4 cup molasses
1/3 cup organic or homemade ketchup
1 tsp salt
1 1/2 tsp dry mustard powder
1/2 tsp pepper
1/2 lb bacon (from pasture raised pigs)
To soak the beans: Place beans in large bowl or pot, cover with 1 quart of very warm water (110-130 degrees). Soak for 8-24 hours. I put mine in the oven with the pilot light and oven light on, to keep them toasty. They next day, drain the beans and rinse.
Place beans and all other ingredients EXCEPT SALT in the crockpot, laying the bacon across the top. Adding salt to dry beans, keeps them from getting soft. Always add salt to beans after cooking. Cook on low for 4-6 hours.
These are very good and very filling. I serve them with fresh cornbread right out of the oven and we usually eat way too much. This recipe freezes and reheats very well. I have made a quadruple batch before and froze it in individual containers (back when I had a chest freezer, geez I miss that!).