I really enjoyed eating the Baked Beans I had made in my Instant Pot. But as I ate those, and other recipes that had potatoes and tomatoes in them, I noticed that my knees were beginning to hurt. I can’t be sure that those foods, which are in the nightshade family, are giving me that problem….but I can avoid those foods for awhile and see if the problem goes away. (It has.) So now it will be interesting to see if that problem stays away or not…..or comes back when I eat those foods again (or not). It can be hard to determine if a health issue is food related or not, unless you get an instantaneous reaction….so trial and trial again is where it’s at with some foods!
Since I am now avoiding tomatoes, I wanted to create a Baked Bean recipe that didn’t have tomato paste or a tomato product in it. I came up with this delicious recipe!
I did learn, while making Baked Beans several times now, that the brand of molasses makes a huge difference in how the recipe tastes. I didn’t like the Baked Beans when I used blackstrap molasses. The flavor was just awful (well, I did eat it, but it wasn’t yummy). I am sticking with Grandma’s Molasses, which is available in most chain grocery stores (but usually not “health” food stores).
Certainly, it is nice to be able to enjoy “Baked” Beans without using the oven on these hot summer days. I hope you enjoy the recipe as much as I do!! 🙂
Baked Beans (No Tomato) in the Slow Cooker
- 1 pound dried small white beans
- 1 cup onion chopped
- 1 bay leaf
- 1/2 cup molasses
- 1/2 cup pure maple syrup
- 2 teaspoons dry mustard
- 1/4 teaspoon black pepper
- 1 tablespoon sea salt
Spread the dried beans onto a plate or counter top. Sort through them, picking out any bad beans or debris. Rinse the beans. Put them in the slow cooker and cover with lots of water. Let soak overnight.
Drain and rinse the beans. Put the beans in the slow cooker. Add enough water to cover the soaked beans plus a bit more. Add the onion and bay leaf.
Cook the beans on low or high depending on how soon you want to eat them. (Low if you have 6 to 8 hours before eating, high if you want to eat sooner than that.) I tend to start the beans on high, then switch to low for a few hours, then back to high, then eventually to warm.
Check on the beans periodically while cooking and add some hot water if needed. Cook the beans until they are done or just about done.
If there is a lot of extra liquid in the beans when they are done, spoon some of it out, using a large spoon. Save the liquid in case you want to add it back in later. It depends how soupy or dry you want your baked beans! It's better to take out more liquid than less, for you can always add it back in!
Add the molasses, maple syrup, dry mustard, black pepper and salt. Stir. Adjust seasoning to taste, including adding a heaping spoonful of love. 🙂
Turn the slow cooker to warm or low heat, depending on if the beans need a bit more cooking.
Serve over rice or plain. It is delicious however you serve it!!
Use a slow cooker that is large enough to hold at least 8 cups of food.