Baked beans are one of those comfort foods that are surprisingly healthy, especially with a few tweaks (less sugar, no salt pork). Using your slow cooker let’s you have dinner ready when you are done work, uses less energy than the traditional stove top and oven method, and doesn’t heat up the house on a summer day. Oh, and it smells amazing while it cooks. The beans need to soak awhile so take that into account when starting the recipe. I like to start the beans while making another dinner the day before and have the baked beans for dinner the next day.
2 c dried navy beans (or whatever you have on hand), sorted and rinsed
5-6 c water (start with 5 cups and add more if needed)
2 T packed brown sugar
1/4 c molasses
1 t sea salt
1 medium onion, finely diced
2 T organic ketchup
Sauerkraut for serving (optional)
Add beans and water to slow cooker. Cover and cook on High setting 2.5 hours. Turn off heat and let sit overnight or 8-24 hours.
Stir in brown sugar, molasses, salt, and onion. Cover and cook on low 11-13 hours.
Once beans are very tender and liquid is mostly absorbed, stir in ketchup. Tomatoes are acidic and will prevent the beans from softening further so do not add until the beans are the right texture.
Serve warm with sauerkraut or your favorite topping. Leftovers are great on toast for a British-style breakfast the next morning.
What do you put on your baked beans? I’ve always done sauerkraut but I’m sure there are other options out there…