Have you ever tried making baked beans from scratch using dried beans? Really the slow cooker/crock-pot does all the work. The beans turn out sweet and delicious just like the baked beans I remember eating as a kid. I ate a lot of barbecue growing up and still do. Growing up in south Alabama the weather is nice enough to pretty much grill year round. When you grill you must have baked beans. They just go together like Apple Pie and Ice Cream. At your next summer cookout, try these Crock-pot baked beans from scratch using dried beans. They are really tasty. You do need to allow time to soak the beans over night and cook them about 10 to 12 hours. This recipe was adapted from Gooseberry Patch Church Suppers Cookbook. I added some bell pepper, Worcestershire Sauce, ketchup, and yellow mustard to this recipe. I truly enjoy all of the Gooseberry Patch cookbooks. They are great tried and true family favorite recipes from people all over America who love to cook. People from all over the country submit recipes to Gooseberry Patch. The recipes are then compiled into great cookbooks. I have at least 15 to 20 Gooseberry cookbooks and love every one of them. This Church Supper Cookbook is filled with scrumptious recipes to take to church suppers or any other gathering. It is definitely my type of cooking, filled with the down home comfort recipes that I enjoyed growing up. For other great Gooseberry Patch recipe ideas check out Gooseberry Patch’s Pinterest page and Gooseberry Patch’s website.
Homemade Baked Beans
- 32 ounce package dried Navy beans or Great Northern beans, rinsed and picked over
- 1/2 teaspoon baking soda
- 2 cups packed dark brown sugar
- 1/4 teaspoon ground ginger
- 2 cups ketchup
- 1/4 cup yellow mustard
- 1 tablespoon Worcestershire Sauce
- 1 onion, chopped
- 1/4 cup bell pepper, chopped
- 1/2 pound salt pork, cubed – (If using salt pork, fry it in a skillet and then add it to the crock-pot. I used a honey ham bone leftover from Easter and just added it straight to the crock-pot)
- Add the beans, baking soda, and water to the crock-pot and soak overnight.
- Drain the beans.
- Add fresh water to the beans. Just enough to cover the beans.
- In a sauce pan, combine the brown sugar, ginger, 2 cups of ketchup, 1/4 cup yellow mustard, and Worcestershire Sauce.
- Heat until everything is dissolved
- Add this mixture to the crock-pot.
- Add the chopped onion.
- Add the chopped bell pepper.
- Add the salt pork or a ham bone.
- Cook on high for 4-6 hours. Then, reduce to low and cook for another 4-5 hours.
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