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

6 Responses to “Roasted Zucchini”

  1. #
    1
    newlywed — August 4, 2010 at 12:32 pm

    One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.

    Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!

  2. #
    2
    Katie — August 4, 2010 at 3:04 pm

    yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!

    katie
    katiescucina.blogspot.com

  3. #
    3
    Debbi Does Dinner Healthy — August 4, 2010 at 5:54 pm

    I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!

  4. #
    4
    Josh — August 5, 2010 at 2:37 am

    Hi, hope it’s OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

  5. #
    5
    kcconfections — August 18, 2010 at 2:27 pm

    Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.

  6. #
    6
    Rach — August 23, 2010 at 10:51 pm

    Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!

Leave a Comment