Boston baked beans in the Crockpot (My Kind of Town)
I love all of Joelen’s creative blogging events. This month, she’s hosting “My Kind of Town Thanksgiving Adventure” which encourages everyone to make a dish specific to your city. I immediately thought of Boston Baked Beans. I’ve never had any baked beans other the kind from a can. Funny side note, my mom likes to eat them cold because they did that when she was young. Gross… Anyways, I do love baked beans. They’re a perfect compliment to any summer barbecue.
These beans are amazing. And very hearty. Hubby and I ate them out of a bowl with a piece of bread for dinner. Very simple and tasty. We didn’t know if we were supposed to leave the bacon in or take it out. We stirred it in and the bacon literally just fell apart and mixed in with the beans. We ate these the next day with some turkey burgers. I’ll definitely be making these again and again.
Note – Hubby was concerned there wasn’t enough liquid in there when we started the crockpot. The bacon adds a lot of liquid to the party, so don’t fret little pet 🙂 If you sub sausage or something else for the bacon, you might want to add some more liquid though.
Crockpot Boston Baked Beans – from Stephanie
3 cans kidney beans, drained and rinsed
2 medium onions, chopped finely
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1 tsp salt
1 1/2 tsp dried mustard – I used 3 Tbsp Dijon mustard
1/4 tsp black pepper
1/2 pound of bacon – I cut the bacon strips in 1/2 so they’d fit in the crockpot
Drain and rinse your beans, and add them to the crockpot. Add onion and brown sugar. Pour in the molasses and ketchup. Add spices. Stir to combine.
Lay slices of uncooked bacon over the top of the beans.
Cover and cook on low for 5-7 hours, or high for about 4. Ours cooked while we were at work, so about 10 hours on low.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I LOVE beans. I so want to try that spice too! I wonder if Penzeys has it? Otherwise I wouldn’t know where to go. I’ll have to figure that one out. This looks like a recipe that I would LOVE!
Sounds delicious. My husband is obsessed with black beans so I’m sure he’d love this simple meal. Perfect for a busy weekend day (at home)! 🙂
Sorry to sound dumb but what is Sofrito – how do you prepare it?
Recipe sounds wonderful. Some of the best Cuban food I have eaten was in Ibor City in Tampa. Yummy
Debbie, if you have a Super Walmart in your area, they are carrying a whole line of hispanic foods and spices. I know I am going to check there..
Thanks
Phyllis
SweetSouthernGal
Phyllis – The instructions that follow Prepare the sofrito are how you do it. I have updated the recipe to be more clear.
Debbi – I get mine at Stop and Shop. I’m not sure if Penzeys would have it. If you can’t find it, I can send you a small packet.
Oh yum, I wish my husband would eat beans. I think I’ll make these next time he goes out of town.
These look delicious. Being Latina myself, rice and beans were an everyday thing when I ws growing up too. Black beans were my favorite.
Ahhh, it looks fantastic Jen! This picture makes it look so fabulous!
Sofrito – is just a term for the bell peppers/onions and garlic – it’s the cuban trinity of cooking!
Penzeys – doesn’t carry this spice. But I’m pretty sure Badia (the maker) can be found on Amazon.com, too!
YUM and YUM…my MIL would be so proud of you!
These look great! I love Cuban food 🙂
I have to see if I can find such beans somewhere her in Greece.