Crockpot Baked Beans

Aaahh, finally summer is quickly approaching! School is almost out, soon our weekends with be filled with lake days, and a lot of cooking out on the grill. I love summer time, mostly because I love my summer menu and spending time with family. When I think of summer I think about family picnics, trips to the zoo and the plash park, lake weekends and the 4th of July! We have all of that and more planned for this summer. Last summer I was very pregnant and gave birth to my third child, ms hailey jean. So sadly we didn't do much of anything accept prepare for the new babies arrival. We have a lot of making up to do this year, and also I now have a child with a summer birthday in June, yay! (My other two are cold weather birthdays, and mine and my husbands birthdays are both in November) so that means I get to plan a fun summer time party, which I will be doing a post about in the near future.

Anyways, with all the summer activities usually means eating out doors and potluck style meals. I frequently get asked to bring baked beans to just about any family event/holiday, and I have been asked many times for my baked beans recipe. You really can't go wrong with baked beans. I love the smoky flavor they have and they pair well BBQ.

 I have changed my recipe a few times and my most recent way I made it is my favorite. It's so easy, and I created it to cook in a crock-pot to make it easier to transport to parties. It's also nice to turn it to the "keep warm" setting if its going to be sitting out for hours. You don't have to cook it in a crock-pot, but that's the easiest way and it tastes exactly the same as baking them in the oven or on the grill. So, since you asked, here ya go! I am passing on my recipe, enjoy! 

Crock-pot baked beans

Ingredients:

3 cups of dried white navy beans, soaked and simmered until slightly tender

1 1/2 c ketchup

1 1/2 c water

1/4 c molasses

1 large onion chopped

1 tablespoon dry mustard

1 tablespoon salt

1 whole package of bacon, yes the whole thing! Cooked and chopped into bits.

1 c brown sugar

1 garlic clove, minced

3 tablespoons of Worcestershire sauce

Couple dashes of liquid smoke

Directions:

*Pre-soak your navy beans the night before and wash well, or do a quick simmer/soak and rinse*

After you have washed and soaked your beans, simmer them until they are slightly tender, then drain and place them in your crock-pot

Next add onions, garlic, salt, brown sugar, and dry mustard

In a separate bowl combine ketchup, water, and molasses, whisk together.

Add Worcestershire sauce and a few dashes of liquid smoke, stir. Then pour your ketchup mixture over everything in the crock-pot and give it a good stir. 

(Now is a good time to cook your bacon and chop into bits, I wait until about an hour before I'm ready to serve before I add the bacon, that way the bacon stays crisp and doesn't get too mushy.)

Cook on low heat for a couple hours, or until beans are good and soft, stirring occasionally. When you add the bacon, toss in a little of the bacon grease for flavor. Serve!

You can also use pinto beans instead of navy beans. The navy beans are best, but the pinto beans give it a different flavor that is also nice. I just use whatever I have available in my pantry!