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Slow Cook Baked Beans

Course Side Dish
Cuisine American

Equipment

  • Dutch Oven

Ingredients

  • 1 lb Dried Great Northern beans
  • 1 lb uncured bacon thick slice, diced
  • 1 unit Yellow Onion medium, chopped
  • 4 oz Tomato Paste
  • 50 g brown sugar dark
  • 2 oz molasses
  • 4 cup vegetable broth
  • .25 tsp cayenne pepper ground
  • 1 tsp black pepper ground
  • 2 tsp kosher/sea salt coarse ground

Instructions

  • Pre-heat oven to 250f
  • Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
  • Place a Dutch oven over medium heat and stir in the bacon and onions until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
  • Drain the beans. Add the drained beans to the Dutch oven. Add the vegetable broth to the Dutch oven and bring to a boil over high heat. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
  • When beans are tender, add in cayenne, black pepper and salt and allow to marry into mix for an hour on low heat.