Saturday, June 30, 2018
SLOW COOKER CLASSIC BAKED BEANS
BY IRENE FONG AND THE CANADIAN LIVING TEST KITCHEN
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
Portion size 16 servings
Credits: Canadian Living Magazine: July 2016
3 cups soaked dried navy beans (about 1 1/2 cups dried)
1 onion chopped
6 strips bacon chopped
1 1/3 cup tomato juice (about one 540 mL can)
1/2 cup packed brown sugar
1/4 cup tomato paste
3 tablespoons fancy molasses
4 teaspoons sodium-reduced soy sauce
1 tablespoon each garlic powder and dry mustard
1 teaspoon salt
1/2 teaspoon pepper
In a large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Make-ahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt, and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
Serve up a side of our Slow Cooker Parmesan and Herb Corn Bread with this recipe.
per each of 16 servings: about
Fibre4 gSodium339 mgSugars11 gProtein6 gCalories166.0Total fat5 gPotassium385 mgCholesterol7 mgSaturated fat2 gTotal carbohydrate25 g%RDI
Iron12.0Fibre0.0Folate32.0Calcium5.0Vitamin A2.0Vitamin C7.0