Best Baked Beans in the Universe
8+ hrs, Breakfast, Dairy Free, Gluten Free, Side Dish
July 15, 2017
You'll never eat canned baked beans again after trying this rich and saucy home-made version.
- Prep: 12 hrs
- Cook: 8 hrs
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12 hrs
8 hrs
20 hrs
- Yields: 1.5L beans, approx 8-10 serves.
Directions
1Soak the beans overnight in cold water. Next day, bring the beans to the boil for 30 minutes. This helps make the beans more digestible. Drain the beans.
2Mix all the ingredients in the slow cooker.
3Cook on low for 8 hours, stirring occasionally.
4Remove the crackling (skin) and the bones when finished and break up the meat.
Nutrition notes:
1The meat can be left out, but the beans should be served with bread or rice to ensure "complete" protein is consumed within the same meal.
2Total cost per serve approx $0.80 or $1.00 with toast or rice.
3Low in salt.
Notes
1Makes approx 1.5L beans, or 8-10 serves.
2Prep time includes overnight soak and 30 minutes cook. Vegetarian option: remove hock. Left-overs can be frozen... if you have any.
Submitted by Jenny Semmler
3 Reviews
Noel blake
July 29, 2017
Ok
Janine
July 21, 2017
Was the 750ml water meant to be used to soak the beans? Maybe I’m a dummy because I added it to the slow cooker (the instructions didn’t specify). So it turned out way too watery, not at all saucy and there was very little flavour (maybe it was all lost in the water). I might try again without adding the water.
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Darren Comley
December 30, 2018
Thanks for a great recipe Jenny!! A really authentic taste without all the bad stuff that comes in the store varieties,. I had a ham hock, bought some beans and threw a few extras in – some leftover bbq sausage, red onions and garlic powder. Will not need to buy baked beans again, as I doubled the batch and have enough frozen for a long time.