Baked Beans Crockpot Recipe

Baked beans are a staple side for BBQ and grilling but are also great with all kinds of food. This recipe takes quite a bit of time but most of the time is just waiting for the beans to soak or for cooking time in the crockpot. You can skip the wait by buying canned beans instead of dry beans. It’s really a matter of preference, the difference in taste is next to nothing.

When choosing the meat that gets mixed in, choose something that has some fat to it. The fat will actually help the beans cook better and will help the flavors of the other ingredients to mix better. That is because fat is an emulsifier. I used smoked chuck roast but bacon or ham work great too.

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	1 pound dry navy beans
	1 pound smoked chuck roast (or uncooked bacon)
	1 Yellow Onion (chopped)
	1/4 Cup Tomato Paste
	1/4 Cup Brown Sugar
	1/4 Cup Molasses
	3 Cups Vegetable Broth
	1 tsp Black Pepper
	1 tsp Salt
	1 tsp mustard powder
	1 tsp Chipotle Powder

1.	Put the beans in a bowl and fill with cold water. You should have the water should be 1-2 inches deeper than the beans. Let the beans soak overnight
2.	Drain the beans, saving the water. Put the beans in a crock pot. Add all the other ingredients except the vegetable broth. Add the water to the beans until they are barely submerged.
3.	Cook on high for 8 hours, stirring occasionally. Check the beans when there is about an hour left, if the mix isn't thick enough for your taste, remove the lid for the last hour and let them thicken that way.

Crock Pot Baked Beans

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Baked beans are a traditional side in the USA. They add a sweet rich flavor to any meal. This recipe calls for dry beans, which take more time to make. But you can use canned beans to skip the soaking step. If you use canned beans, the cooking time can be reduced to 2-3 hours.

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