>I found this recipe long, long ago when my kids were young, our incomes were low, and we needed cheap and decent nutrition. Using dried beans and a few basic kitchen staples, these baked beans are delicious and high in iron. This dish can be vegetarian or use salt pork or bacon. The flavor is similar either way.
1 lb. dry small white beans (Great Northern are my favorite)
1 small onion, minced
3 Tablespoons each molasses, ketchup
1 1/2 teaspoon salt
1/4 cup brown sugar
Optional: 1/4 lb. salt pork or 6 pieces of bacon, diced
Soak beans overnight. Sometimes I soak them for an entire 24 hour period because I really, really don’t like crunchy beans.
Rinse and drain.
Put beans and 3 cups of water in the crock pot on high, covered, for 1 hour. Combine all other ingredients. Stir into beans. Cook, covered, for 7-8 hours on low or 4-6 on high. If the mix dries out, heat 1/2 cup water to near boiling and add to beans.
Tip: coat measuring spoon lightly in oil or nonstick spray to help the molasses and ketchup measure and pour more quickly.
Stir occasionally. Serves 8-10 as a side dish and makes a great leftover. If you’re a hot dog or brat person, this bean dish makes a great base for Beans & Weenies. Dice one hot dog or bratwurst into a bowl of beans and reheat: there’s lunch!
>My oldest LOVES baked beans–and this looks really easy!