Soaked beans are added to the slow-cooker. |
Bacon ready for frying. |
All of the ingredients being stirred in the slow-cooker. |
Boston baked beans ready for eating! |
8 ounces of sliced bacon
2 onions, chopped
1/4 cup tomato paste ( I used a small tin)
1/4 cup molasses
2 tbsp Dijon mustard
1 pound dried northern, navy or other white beans
salt and pepper to taste
DIRECTIONS:
Soak the beans overnight or for 8 hours in a large pot of water. Drain, rinse and put into the slow-cooker. In a frying pan, cook the bacon until crisp. Remove, crumble the slices and put in the slow-cooker. Remove some of the fat from the frying pan and add the onions to the frying pan and cook until tender and browned. Add the onions to the slow-cooker. On low heat, add the small tin of tomato paste to the same frying pan and let it cook for one to two minutes. Add to the slow-cooker. Add the molasses, Dijon mustard, salt and pepper to the slow-cooker and thoroughly stir the mixture. Add about 4 cups of water to the slow-cooker pot and cook on low heat for eight to ten hours. Add more water to the beans if required during the cooking process. Because I added too much liquid to the pot, I cooked the beans on high heat for several hours in order to reduce the excess liquid. Makes six to eight servings.
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