I love baked beans. Especially when they are made from scratch. I found this great slow cooker recipe from the Beeroness that I love. i did make some tweaks to it but who doesn't do that with recipes? What I love is how this will take 6 to 8 hours to cook. That means when you have a brisket smoking you might as well make a side that also cooks low and slow. I feel like Julia Child since one beer in the pot, 1 beer for the cook. Enjoy.
1lb Navy dried navy beans 1 dark beer, stout or porter 8 strips thick cut bacon see note below 1 medium onion diced 1/4 cup molasses 1/4 cup maple syrup 3 TB balsamic vinegar 2 tsp Worcestershire Sauce 3 tsp soy sauce 2 sprigs of rosemary 1 tsp smoked paprika 2 tsp garlic powder 1 TB Dijon Mustard 1 tsp Salt 1 tsp Pepper 1 cup hot water
Directions: Place beans in a bowl and cover with water. Let sit in fridge overnight. OR place in a pan and cover with enough water until there is a 2 inch gap between water and beans. Bring to a boil and let simmer for 10 minutes. Remove from heat and let sit for 1 hour. Drain after hour.
Heat oven to 400, place bacon on a sheet pan and bake for 30 minutes or until crisp. Drain on a paper towel, chop.
Place beans and all ingredients into a crock pot and set on high. Stir, cover and cook for at least 6 hours or until beans are soft. Remove rosemary and serve.
Note: To make this into a vegetarian option, use vegan bacon, omit the Worcestershire Sauce and add an extra tsp of soy sauce.