I had a hankering for homemade baked beans and I couldn’t remember the last time I had made them. I checked online and saw that my original baked bean posting was back in September 2010 and after that only one other posting in August 2011. (during hurricane Irene – I should really not wait so long to make baked beans!)
So here we are in 2016 with another hurricane (Matthew) pummeling the country and me working to perfect a very traditional baked bean. The last batches were not too traditional. So this time I stuck to tradition. I ended up making 3 batches (!!!) over the course of a week.
Batch 1: I used a red kidney bean – that’s the bean I had used the last couple of times – but I must have bought some extra giant size and I was out of practice in general so my husband pronounced these “ok, but not great and why are the beans so big?”
Batch 2: My mom heard I was making baked beans and was dying for some so I made a vegetarian & onion free version for her and used a smaller pink bean. I soaked them overnight but was too lazy to do the boil-in-water step but did cook them extra long in the slow-cooker . She pronounced them “delicious, but maybe they could be just a tiny bit more tender.”
Batch 3: I again used the small pink bean and soaked them overnight. This time I boiled them in fresh water for about 10 minutes before cooking them overnight in the slow cooker. I kept them vegetarian and used onion. I am dropping some off at my boss’s house. Hopefully he will pronounce them “an excellent baked bean.”
here is how we like to eat them around here…
I used approx. 2 lbs (2 small bags) of small pink dried beans, soaked overnight, boiled for 10 minutes in fresh water (no salt) and drained. Place in a sprayed slow-cooker for easy clean up.
1 6-ounce can of tomato paste
1 cup light brown sugar – barely (lightly) packed
1/3 cup dark molasses
1/2 tablespoon of dry mustard
1/4 cup ketchup
2 cups very hot water
1 tb of ground black pepper
1 1/2 cups small diced white onion (instead of onion this could also be 4 whole garlic cloves thrown in the slow cooker and fished out later – I tried that in one of my versions.)
Taste the mix and adjust as desired. Remember the flavors will deepen in the pot, but this is a chance to get the general “sweet and tangy-ness” right. Add this mixture to the beans in your slow cooker. Stir well. At this point I like to add 1 more cup of hot water to make sure there is enough “juice” as I cooked these on high, overnight. (or about 8-10 hours) The water level should just be “peeking” out from the beans not actually covering the beans. Use +/- water on that final cup of hot water to achieve the right level. Stir maybe twice during the cooking and scrap the sides down.
TIP: When they are done – tender, smelling good, looking good, tasting good – stir in a 1/2 cup of good quality maple syrup. (I like a dark amber from Vermont.) Add a couple pinches of salt. The syrup at the end gives the beans a warm, sweet undertone. I don’t add it in the beginning because I think the delicate flavor gets lost in all that cooking. (believe me I tried that in the first two batches.)