Homemade Baked Beans (along with the faster and better way to soak beans)

Homemade Slow Cooker Baked Beans made from dried beans, not canned, with a perfect blend of spices and a quick soak technique resulting in the perfect textured bean.

Most people today get their baked beans from a can rather then making them homemade.  And my guess would be because it’s easier to open a can and put them in a pot then soaking them overnight and then cooking them.

And I get that.

But I wanted to let you in on a little secret.  You don’t have to soak the beans overnight!

As a matter of fact I DISCOURAGE you from doing so and I’ll tell you why.

MY LATEST VIDEOS

The theory is soaking the beans overnight will reduce the cooking time the next day.  However, that turns out not to be true.  There are several recipes on the internet where the beans aren’t soaked at all and the cooking time is pretty much the same.

Also, what I found happened after I soaked my beans overnight was the beans absorbed all the liquid and were either split in half or shriveled up.

Now the problem with that is if the beans absorbed all the liquid overnight they are in no position to absorb more.  Not to mention they don’t look too appealing.slow cooker baked beans in blue bowl

So the solution?

Quick soak.

Put the beans in a pot of cold water covering by 2 or 3″ and bring them to a full rolling boil.   Cover them and take them off the heat.  Let them sit for 1 hour.

That is all the time you need to make the perfect baked beans.  They are ‘presoaked’ but not over soaked so they can’t absorb all the yummy sauce you are going to slow cook them in.

As most of you know by following this blog, I try to avoid sugar and processed foods.  There are a few foods however that taste absolutely awful without sugar, baked beans being one of them.

Just so you know, I’ve made, destroyed, threw away and started this recipe over at least 4 times.   The 1st time being inedible and gradually progressing from there.

There is sugar.  There is molasses.  There is ketchup.

But I think I did a good job at keeping it as low as I could.   So keep in mind that these beans are not going to be overly sweet like some of you may be accustomed to, but if you are like us and you are trying to find homemade heathier versions of the foods you love, then I think you will be very impressed with these beans.

NOTE:  It’s important not to add vinegar until the end so as to maintain the mixtures pH balance throughout the cooking process.  There is tomato puree in the recipe, which is acidic, and adding the vinegar as the beans are cooking would lower the pH.  So please be sure to add it at the end.

 

Print

Homemade Baked Beans (the faster and better way to soak beans)

Slow cooked homemade baked beans in a blue bowl

Homemade Slow Cooker Baked Beans made from dried beans, not canned, with a perfect blend of spices and a quick soak technique resulting in the perfect textured bean.

  • Author: Debi

Ingredients

  • 2 Cups Dry Beans (I used half red and half navy)
  • 1/2 lb. Bacon (or 6 slices), cut in
  • 1 Organic Onion, diced (1 cup)
  • 1 Organic Green Pepper (1 cup)
  • 1/2 Cup Organic Tomato Puree
  • 2 tsp dried Garlic
  • 1/4 Cup Brown Sugar
  • 1/3 Cup Dark Molasses
  • 1 Tablespoon Yellow Mustard
  • 1 tsp Worcestershire sauce
  • 1/4 Cup Organic Ketchup
  • 1 teaspoon Chipotle Chili Powder (optional)
  • 2 teaspoons Sea Salt
  • 1 teaspoon Pepper
  • 1 Tablespoon Apple Cider Vinegar

Instructions

  1. Place the beans in a large stock pot and cover the beans with 2″ of water.  Put them over high heat and bring to a full rolling boil.  Take the beans off the heat, cover and let sit for 1 hour.
  2. Meanwhile, in a stockpot add the chopped bacon and cook it for a minute or two to let some of the fat come out.  Add the onions and green pepper and cook for another 4 min or so but don’t let the bacon crisp.
  3. Add the tomato puree, sugar, molasses, mustard, Worcestershire sauce, ketchup, salt and pepper and chipotle chili if using.
  4. Bring the mixture to a boil, immediately reduce heat and let simmer until the beans are done soaking.
  5. Drain the beans RESERVING THE LIQUID and place them in the slow cooker.  Measure out the liquid and add enough water to equal 4 cups.  Add this to the beans. Add the sauce and stir.
  6. Cook on high for for approx. 7-8 hours adding regular water (or broth) when needed.
  7. Add the vinegar once you feel beans are soft and done cooking.

Nutrition

  • Serving Size: 10 (1/2 cup) servings
  • Calories: 157
  • Sugar: 18.5 gr
  • Sodium: 640 mg
  • Fat: 2 gr
  • Carbohydrates: 34.6 gr
  • Fiber: 4.6 gr
  • Protein: 5.0 gr
  • Cholesterol: 3.0 gr
Print Friendly, PDF & Email

Speak Your Mind