A few years ago, we were at ribfest, and my husband ordered ribs that came with a side of baked beans. I didn’t dislike baked beans, but they weren’t on my fav. list either. Until, I tried homemade ones. They were sweet and spicy and awesome. Since ribfest is only once a year, it seemed like a good idea to try and make some at home. I’ve made these several times, and tweaked them a little. I like them sweet, but if you don’t like them too sweet, reduce the sugar. I also like a little spice so there’s a tsp of chili flakes in these, but you can adjust it up or down depending on your taste. They’d be great with fresh hot peppers in them too.
- 3 cups dry navy beans
- 1 1/2 cups ketchup
- 1 1/2 cups water
- 1/4 cup molasses
- 1 large onion, chopped
- 1 tbsp dry mustard
- 1 tbsp salt
- 1 tsp chilli flakes
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1 green or red pepper, chopped
- Soak your beans overnight in water.
- Rinse beans, and boil in water an hour.
- In the slow cooker, combine ketchup, water, molasses, onion, dry mustard, salt, chilli flakes, brown sugar, maple syrup, and pepper with the drained cooked beans.
- Cover and cook on low for 8 to 10 hours, stirring occasionally if possible, but not necessary.
If you’re a fan of baked beans and never tried a homemade version you are going to love these -and they’re really easy, love slow cooker recipes. We’ve made these a few times to go with ribs, and this week I made them for fajita night. It got me thinking that they’d be an awesome make ahead for a camping trip, just make them at home and re-heat on the camp stove.
With homemade baked beans, life really is a party.