…Slow Cooker, Oven or Stove Top.
If you have never had home made Baked Beans before, you’re missing out on something so good and comforting. Seriously the first time I had them, I just couldn’t believe how a simple pot of beans could blow me away like that.
Actually my dad was the first one to introduce baked beans to our household. This is at least the story my mom tells us. My dad was Scottish and had told my mother when they started living together that he would love to have baked beans for breakfast like he used to at home, in Schotland. In the Netherlands no one had heard of them yet, not even my mother who travelled quit a bit being a stewardess.My dad was a pilot by the way and that’s how they met, aaaawhh, so cliché but romantic nevertheless).
Anyway, we started having canned baked beans on toast. I liked them but even as a child I remember thinking that the color of the sauce was off, so glossy and translucent, a bit fake. But I ate them happily anyway and they tasted nice, and anything different from standard dutch food was ok with me.
Years later I had home made bake beans in NY for the first time. And honestly if you ever try them homemade the canned stuff just doesn’t cut it anymore. I really don’t know why we all don’t just make it ourselves because on a difficulty scale from 0 to 10 is scores about a 2. The ingredient list may seem long but it’s effortless to throw together.
Throw everything in a pot and that’s it. Dinner done, ok a couple of hours later. If you cook it in a crock pot you don’t even have to stay home.
I’ve given you the cooking times of the three common methods, crock pot, stove and oven. Which ever you prefer. Oven being the authentic way, but all just as good.
Gluten free ✔
Dairy free ✔
Ref. sugar free ✔
Egg free ✔
1 lb. white Beans , soaked overnight in plenty of water
1 tbsp. Olive Oil
1 large onion, peeled and chopped
4 oz. smoked bacon cut into cubes
1 2.5 oz can of Tomato Paste
2 tbsp. Pure Blackstrap Molasses
2 tbsp. Maple Syrup
1 tbsp. Dijon Mustard
1 tbsp. Liquid Smoke
1 tbsp. Sweet Smoked Paprika
1 tbsp. stock concentrate, beef or chicken
1 thick slice of salted smoked pork (loin or shoulder), known also as Kasseler
2 tbsp. thick Dark Balsamic Vinegar
1 tsp. Himalayan Salt
1/4 C. Tomato Ketchup
3 C. water
Heat oil in a large saucepan over medium-high heat until shimmery. Add diced bacon, garlic, and onion to pan and stir frequently until bacon begins to crisp, about 8-10 minutes.
Reduce heat to medium and add the remaining ingredients. The liquid should cover the beans by 1/2 inch. Add more water if necessary. Bring to a simmer.
Oven : Preheat oven to 300° F . Transfer to an oven proof dish and cover with foil. Cook without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every hour to see if you need to add more water, the beans should be saucy at all times. For the last hour of cooking, uncover beans.
Slow Cooker : Transfer to slow cooker and cook on high for about 4-5 hours, depending on your slow cooker, so check.
Stove Top : Bring to a simmer and cook for about 2 hours with the lid half on, check for liquid every now and then.
I like to serve the Baked Beans with home made bread.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.
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