Beans will be better the next day, once they have absorbed all the liquid.
I put half molasse half maple sirup, added some sambal oelek and these were the best beans I've ever had
We've made this at least 5 times and love them! Never had issues with hard water or flavour. Get a nice baguette and enjoy!
I expected so much more flavor. Soaked and then boiled beans first as most recommended by some. However just boring flavor. I will add more ingredient to spice it up but will not make a second time.
This was a hit at my family's summer picnic held last weekend. I did take heed of Lorraine M's suggestion to boil the beans beforehand. I simply boiled it on the stovetop with the sitting liquid for an hour the next day. Once the beans softened, I added it to the slow cooker to cook on high for 6 hours with the remaining ingredients. I will definitely be making this recipe again. Thanks Ricardo and thanks to the other reviewers for their suggestions!
I was wondering how best to convert my bean recipe from the bean pot to the slow cooker. This looks like the answer. Thanks!
Like previous reviewers, my beans did not cook after 6 hours ...I had to add 3 more hours of cooking the next day! I can't say that I was blown over with the taste ...so I added about 1 cup of BBQ sauce then cooked it for the last 3 hours. It did come out very thick, so I added some water to thin it out! Once I made the changes, we enjoyed the dish very much!
For hard beans - we discovered that you must soak and cook them in SOFT water - not hard water. We couldn't get soft beans for 3 or 4 tries after moving to the country on our own well... and so we started to investigate. Now cooking with soft water makes soft beans - just thought I would pass that along ...
They were delicious! I used no bacon and only made half the recipe. I had no problem with the cooking time in my crockpot.
I heated them on the stove before adding to slow cooker. Started the slow cooker on high for half an hour then lowered it. They were done in under 8 hrs. Brought them to a potluck and didn't have any to bring home.
I also found that it took much longer than 8 - 9 hours for them to cook properly. I have a new slow cooker and am not used to it yet so I set it for 8 hours to be safe but I ended up cooking them an additional 3 hours, 1 more on low & 2 on high. That being said, I can guarantee that this will be my go-to pork & beans recipe from now on - they are SO good and just keep getting better. I also used 1/2 maple syrup & 1/2 molasses and tomato paste. The next time I make them I will just adjust the cooking time
You can read our article «The basic on legumes» to help you with cooking pulses.
very very good except to my taste, not enough maple syrup. It still will be in my favorite recipes
I cooked the beans overnight on low, but found them to still be a bit liquid, so I turned the slow cooker up to high and cooked for an extra 2 hours. They were delicious.
Making this was my first attempt at homemade baked beans. I will never be eating canned ones ever again. The recipe was easy to follow. I modified the ingredients by adding 1/2 cup molasses, 1/2 maple syrup, and used tomato paste instead of ketchup. Delicious and they really are better the next day.
I found the beans were still hard after cooking for the recommended time. My slow cooker advises to boil the beans for 1.5hrs before adding sugar or acid as this will stop the beans from cooking. Did I miss a step? p.s. we ate the beans anyway because the flavour was so great!
You have to work with your own slowcooker, because some cook much slower. Also, if the beans are old, they have to cook longer.
Tried it for first time today and turned out to be awesome tasting beans recipe. Just like it says, toward the final 2 hours of cooking I adjusted it to my taste by adding a 1/3 cup of maple syrup ,1/4 cup of ketchup and little more of salt & pepper. Will make it again. Thanks Ricardo!
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