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.

    Pin It

9 Responses to “Goat Cheese and Sundried Tomato Appetizers”

  1. #
    1
    Joelen — April 8, 2009 at 12:56 pm

    These look amazing and what a great entry to this month’s Tasty Tools! Thanks for your submission! 🙂

  2. #
    2
    Melissa — April 8, 2009 at 2:14 pm

    Ooohhh….I love sun dried tomatoes & goat cheese, I’ll have to try these.

  3. #
    3
    Amy Kingman — April 8, 2009 at 2:45 pm

    Wow! Delicious!!!! I’m totally gonna have to make these!

  4. #
    4
    Mermaid Sweets — April 8, 2009 at 7:30 pm

    I am a sucker for sundried tomatoes and basil. And I host a lot and this looks like a great app to have. Thanks,

  5. #
    5
    Stephanie Wagner — April 9, 2009 at 1:26 am

    These look cute and delish! You’ve turned me into a big fan of goat cheese. So mild and tasty!

  6. #
    6
    Jen — April 9, 2009 at 1:56 am

    So glad you’re starting to like goat cheese Steph – I live on it since it’s easier for me to digest than cow’s milk cheese.

  7. #
    7
    the happy couple — April 9, 2009 at 9:49 pm

    love this! i am a vegetarian and i married a carnivore (www.cooking4carnivores.com) and i am always looking for ways to sneak him vegetables. i think a little spinach in these would do the trick. thanks for the idea!

  8. #
    8
    Ashley — April 11, 2009 at 5:31 pm

    These look wonderful! I love goat cheese…yum!

  9. #
    9
    Elizabeth — April 22, 2009 at 1:07 am

    This looks great – I love all the ingredients!

Leave a Comment