Crock Pot Baked Beans
I grew up eating baked beans every Saturday night: baked beans out of a can with brown bread out of a can and hot dogs.
And I loved our predictable simple Saturday night meal. We all did.
Sometimes my mom would make baked beans from scratch in an antique bean pot (before we knew about lead in glazes) and they were amazing!!!
I LOVE baked beans.
Raising my kids I wanted to incorporate this yummy peasant dish and New England tradition. Then I read the ingredients on the can.
Ok no go.
Definitely make your own.
I am out of the house working all day and don’t want to leave the oven on while I am gone, so a crock pot recipe seemed like a good alternative.
Over time I have developed a crock pot recipe for the baked beans we loved growing up, and have added a modern spin.
Organic molasses, (less sugar and more minerals), organic everything, dulse, (a mineral rich sea veg that is sustainable), and a time line that fits a working day.
Loving this and then thinking a little more I developed a local version of this timeless dish.
Basically molasses doesn’t grow here but maple syrup does.
And so does dulse. I love the salty mineral flavor and when you cook it into the beans the flavor ‘disappears’ but the nutritional benefit is there and it creates a rich backdrop to the flavor of the beans (like a good stock).
For the maple version of “baked beans” I added fried dulse on top. Also fresh garden chives (use scallions if not available).
I love the combo of sweet and salty in this dish.
Hope you like it too.
Basic Crock Pot Baked Beans
Prep time: 15 minutes plus 8 hours soaking the beans
Cooking time: 12 to 16 hours
Serves 6 to 8
Makes great leftovers but not recommended for freezing
Ingredients:
1 lb. navy beans (organic if possible)
1 Tbsp. Dulse (available at natural food stores or online ~ dulse flakes are not the same..use 1 tsp. Dulse flakes or 1/2 tsp. Dulse powder)
1/2 to 1/3 cup organic blackstrap molasses
1 Tbsp. organic prepared mustard
3 Tbsp. apple cider vinegar (I used Braggs for this recipe)
1 tsp. sea salt
Directions:
Clean beans (spread on a plate and check for any stones or debris) and place in a bowl. Cover with water and rinse 2 to 3 times.
Cover with water again at least an inch above the beans.
Let soak for 8 or more hours. (If you start and can’t finish, drain and rinse, and pop in fridge… you can get a few more days to complete.)
Drain beans and rinse with fresh water.
Place in crock pot and add fresh water to cover by an inch.
Add dulse leaves.
Secure lid and set temp to low.
Cook 6 to 8 hours (Do what fits your schedule… longer time just means softer beans…works fine.)
Uncover and add remaining ingredients. Give a quick stir. Cover and continue to cook on low for another 6 to 8 hours.
Stir, taste and adjust seasonings.
I love these beans garnished with some fresh chopped chives or scallions or white onion. See what you think.
Maple Baked Beans (in the crock pot)
1 lb. navy beans (get organic if you can)
1 Tbs. dulse (2 tsp. Dulse flakes, 1 tsp. Dulse powder)
Plus 2 Tbs dulse to “fry” for topping ( see recipe)
1/4 cup maple syrup
2 Tbs. dijon mustard
2 to 3 Tbs. apple cider vinegar ( I used Braggs)
1 tsp. sea salt + a pinch for sautéing the vegetables
2 small or 1 large white onion
1 tsp. dried ginger
1 heaping Tbsp. fresh grated ginger
1 cup butternut squash (I used the cute little honey nut squash for this recipe)
1 tsp. Veggie oil (I used grapeseed but olive and sunflower work too)
Chives, scallion, parsley, etc. for garnish
Clean beans (spread on a plate and check for any stones or debris) and place in a bowl. Cover with water and rinse 2 to 3 times.
Cover with water again at least an inch above the beans.
Let soak for 8 or more hours.
You can cover the soaking beans with a plate or if it’s above 80 put them in the fridge. (If you start and can’t finish…..drain and rinse… and pop in fridge…you can get a few more days to complete.)
Drain beans and rinse with fresh water.
Place in crock pot and add fresh water to cover by an inch.
Add dulse leaves.
Secure lid and set temp to low.
Cook 6 to 8 hours. (Do what fits your schedule… longer time just means softer beans…works fine.)
Chop onion and squash to a small dice (they will cook down so don’t stress about this step).
Sauté onions on medium high heat in oil. Stir often until they caramelize but do not burn. (I am cutting the squash while the onions cook.)
As soon as the onions start to brown add a pinch of sea salt and the diced squash.
Cook for another 3 to 4 minutes until the squash takes on a bit of color change.
Add to beans in crock pot with remaining ingredients (except fresh ginger and garnish).
Give a quick stir. Cover and continue to cook on low for another 6 to 8 hours.
Squeeze the juice out of the grated ginger into the beans and discard the ginger. Stir, taste and adjust seasonings.
I love these beans garnished with some fresh chopped chives or scallion or white onion.
Along with Crispy Fried Dulse (see recipe)
