I remember eating beans and franks when I was a kid. I thought the B & M brand was pretty darned good. When I got older and I got a craving for these things, I tried Bush’s. Now I wouldn’t even think about buying baked beans in a can. I made a batch over the weekend, and I used a slow cooker.
This recipe calls for bacon, rather than pork fat back. I prefer either the maple cured bacon or the apple cider cured bacon. If you can get thick-cut, all the better. But the recipe works fine with traditional thinner cut bacon as well.
1 lb navy beans
1 lb Apple Cider Cured or Maple Cured Bacon, chopped
1.5 cups chicken stock
1/4 cup molasses
1.5 cups Ketchup
1 onion (red or Vidalia), chopped
1/4 cup Dijon mustard
1 tbsp dried mustard
1 cup dark brown sugar
1 tbsp salt
Soak the navy beans in cold water overnight. You can also boil them for one hour instead of soaking them, but I prefer the soaking method to prepare the beans.
Cook the bacon until it’s a bit crispy. Then, drain it on paper towels. Drain the beans and add them to the slow cooker along with the cooked bacon, as well as the rest of the ingredients. Stir to mix.
Cook on low for 4 hours, then on high for 5 hours. I then left mine on overnight on the warm setting. You can stir the pot occasionally if you’d like, but it’s not necessary. (I did until I went to sleep.)