Boston baked beans in the Crockpot (My Kind of Town)
I love all of Joelen’s creative blogging events. This month, she’s hosting “My Kind of Town Thanksgiving Adventure” which encourages everyone to make a dish specific to your city. I immediately thought of Boston Baked Beans. I’ve never had any baked beans other the kind from a can. Funny side note, my mom likes to eat them cold because they did that when she was young. Gross… Anyways, I do love baked beans. They’re a perfect compliment to any summer barbecue.
These beans are amazing. And very hearty. Hubby and I ate them out of a bowl with a piece of bread for dinner. Very simple and tasty. We didn’t know if we were supposed to leave the bacon in or take it out. We stirred it in and the bacon literally just fell apart and mixed in with the beans. We ate these the next day with some turkey burgers. I’ll definitely be making these again and again.
Note – Hubby was concerned there wasn’t enough liquid in there when we started the crockpot. The bacon adds a lot of liquid to the party, so don’t fret little pet 🙂 If you sub sausage or something else for the bacon, you might want to add some more liquid though.
Crockpot Boston Baked Beans – from Stephanie
3 cans kidney beans, drained and rinsed
2 medium onions, chopped finely
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1 tsp salt
1 1/2 tsp dried mustard – I used 3 Tbsp Dijon mustard
1/4 tsp black pepper
1/2 pound of bacon – I cut the bacon strips in 1/2 so they’d fit in the crockpot
Drain and rinse your beans, and add them to the crockpot. Add onion and brown sugar. Pour in the molasses and ketchup. Add spices. Stir to combine.
Lay slices of uncooked bacon over the top of the beans.
Cover and cook on low for 5-7 hours, or high for about 4. Ours cooked while we were at work, so about 10 hours on low.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.