Made from scratch slow cooker baked beans with applewood smoked bacon in a sweet sauce of brown sugar, maple, and so much more! A no-fuss pot of delicious.
Just throw everything in your slow cooker and let it go! At the end of the day you have sweet, smoky, bacony baked beans.
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Note: the beans for this recipe need to be soaked overnight so be sure to get them going in time.
As a foodie and a food blogger, I often find recipes I like, change some of the ingredients, cooking times, etc. to make them “better”.
People do that with my recipes, too. And that’s fine. I expect people to change my recipes to suit their own tastes.
But these baked beans are so good I didn’t feel the need to make too many changes.
Smoky applewood bacon and bourbon. Sweet brown sugar and maple. Cumin and onion and garlic and so much more! Baked beans at their saucy best.
I had to keep stirring and adding liquid, especially towards the end. Too much work! So I adapted them for the slow cooker to make them less labor intensive.
If you’re a frequent visitor here you’re probably sick of me gushing about my slow cooker (you can skip down).
But in case you’re new, let me tell you about my two favorite features.
First, it automatically switches to “warm” after the preprogrammed time is done. Which means I don’t have to hurry home or interrupt what I’m doing to switch it manually.
Second, it has a lock down lid with a rubber gasket that makes it ideal for transporting. You can even get an insulated carrying bag for it (sold separately).
Do yourself a favor and use a liner for this recipe. It makes cleanup so much easier. I don’t usually use them in blog posts because it makes the pictures way ugly.
But when I’m cooking for just us I almost always use them. Don’t be a hero.
Start by draining the beans that you soaked overnight. Give them a quick rinse and toss them in your slow cooker.
Then add 1 1/2 cups of the chicken stock and the rest of the ingredients EXCEPT the bacon, bacon fat, maple syrup, and bourbon.
Give it all a good stir.
About the tomato paste; you can get the tomato paste that comes in a tube, but it’s pretty pricey. Or you can do what I do, use what you need and freeze the rest.
Set the time for 8 hours on high heat. Give it a quick stir once or twice but not too often. Taking the lid off extends the cook time.
After 8 hours, toss in the rest of the ingredients and the rest of the chicken stock, if necessary.
Give it another stir. Then pop the lid back on and cook it for another hour to let the beans absorb the flavors and finish cooking.
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