I am not the biggest fan of snow. I like it on Christmas eve and Christmas day and that is all. I am thankful the storm is falling on the weekend and my family is all together. We have food. We have a fire. But I still don't like snow.
With the forecast as it is I immediately started freaking out about losing power. Knowing this is a pretty likely scenario I wanted to finish off this post so it would be all ready for Monday as this is the Group D posting day for January in the Secret Recipe Club. This month for the Secret Recipe Club I had Karen from Lavendar and Lovage.
Karen has an absolutely fabulous blog. Her pictures are beautiful. Her recipes are sophisticated yet totally accessible. Not to mention her posting some super comforting ones lately which were so tempting on cold days. Chicken and Pearl Barley stew anyone?
Karen also spends lots of time in France. I am missing my days in France more and more. I am secretly plotting a way to be able to pick up and spend some time there once Miss O gets a bit older. But we aren't here to talk about France.
I chose her Crock Pot Boston Baked Beans recipe, because we have been talking about Baked beans for such a long time. We stayed home for Christmas this year but one of the things we would have enjoyed had we gone home for the holidays is Mr. J's Mimi's baked beans. They are so good and always a treat. It is one of those recipes you want to make sure you get your hands on. I know she makes hers in the crock pot so when I spotted Karen's recipe I wanted to give it a try.
After a few quick conversions and a trip to the store for the beans this recipe came together super easily. It takes a bit of planning just to soak the beans the night before. However I whipped everything together in the morning before work. And like magic we came home to a yummy smelling house and dinner was pretty much done. We had ours with Kielbasa.
Brown on brown is never great to photograph so don't let the pictures fool you. This is a really great recipe. Not quite Mimi's but close and that is saying a lot.
Crock Pot Boston Baked Beans
Prep Time: 15 minutes
Cook Time: 8 hours, largely unattended
Keywords: slow-cooker side beans American winter
Ingredients (serves 8-10)
- 1 bag dried Navy beans
- 2 onions, peeled and very finely diced
- 4 thick strips of bacon
- 1 14 oz can of diced tomatoes
- 6 tablespoons molasses (or black treacle)
- 1/3 cup brown sugar
- 3 tablespoons tomato ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup water
Put the beans into a large bowl and cover with water to at least 4" above them, and soak overnight.
Next day, put them into a large saucepan with fresh water and boil them for 10 minutes. Drain them well and spoon them into the crock pot/slow cooker.
Add the remaining ingredients and mix well with a wooded spoon.
Put the lid on the crock pot/slow cooker and set the temperature for low and cook for 8 hours until the beans are soft. It is also OK if the beans cook slightly longer.
Serve the beans as side to ribs, beef, bacon, ham or on toast for a hearty snack or light lunch. To be truly New England you could also eat with eggs as breakfast.
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