Slow-cooker "Baked" Beans

Serves : 8

Comments: The cooking time of dried beans can vary quite a bit depending on which bean you use and how old they are. Hence, the somewhat imprecise directions below. I highly recommend Rancho Gordo for great quality, tasty beans.

 

Ingredients:

  • 1 pound dried beans such as navy, kidney, or tepary
  • 5 ounces thick-cut smoked bacon, cubed
  • 3/4 cup pure maple syrup, preferably grade B
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup ketchup
  • 1/4 cup dijon mustard
  • 1 tablespoon Korean red pepper paste (gochujang) or other chili sauce
  • 1 teaspoon kosher salt

Instructions:

Place the beans in a large bowl and cover with cold water by 1-inch. Cover and let soak overnight. Drain and rinse the beans, and then drain again.

Place the beans in your slow cooker, and mix in the cubed bacon. Add enough water to the slow cooker to cover the beans by about 1/4 inch or slightly more (approximately 4 1/2 cups). In a separate bowl, mix together the maple syrup, brown sugar, ketchup, mustard, gochujang, and salt. Pour mixture into the slow cooker. (No need to stir, but you can if you want.)

Cook the beans on high for about 8-9 hours, or until beans are just tender. Remove the lid and keep slow-cooker on high for another hour or so to let the sauce thicken up a bit. (If you want to speed the process, pour the beans into a saucepan and boil for about 10 minutes.) Serve hot.