I have never made baked beans from scratch before, but these were decent for a first try. Bush’s Baked Beans are my favorite, but since we’re trying to avoid BPA from canned food… I’m going to have to come up with my own. I really have no idea what I’m doing, I looked at a few recipes and tried to combine what I thought was the best from each one. I wonder if I should put the ingredients in the crock pot from the start, so I may revisit this again when we’re in the mood for baked beans. If you have a recipe- I’d love to try it!!!
1 16oz package of dry navy beans
4 cups of water
4 cups of chicken broth
1 white onion, chopped
2 garlic cloves, minced
6 slices of cooked bacon, crumbled
1 1/2 cups left over liquid from bean cooking
1/2 cup ketchup
1/4 cup brown sugar
1 T pure maple syrup
1 T molasses
1 T mustard
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Worcestershire Sauce
1 T chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
- Wash the beans and place in a crock pot with 8 cups of liquid, add onion and garlic.
- Cook on high for 6 hrs.
- Drain beans, but save 1 1/2 cups of liquid for sauce.
- Preheat oven to 350
- Bring all the part 2 ingredients to a boil and then reduce heat to simmer for 10 minutes.
- Combine beans and sauce into a 9×13 and cover with foil.
- Bake for 45 minutes