When I make beans, I like to make a huge pot of beans. So beware. These do freeze well and it’s a good thing because it takes about a day to make them. This is another in the series of what to do with those leftover chicken bones. If you do not have one of our hogs for that lovely ham hock used in this recipe, chicken broth can be substituted when cooking the beans. So enjoy not wasting that great source of nutrition straight from our farm…
Crockpot Baked Beans
What you’ll need:
– Crockpot, 5 or 7 quart
– 4 cups dry beans, washed*
– Ham hock, 1-3 lb depending on how meaty you like your beans***
– 1 tablespoon of apple cider vinegar**
– Water or stock to cover by 1/2 to 1 inch
Place the above ingredients into the crockpot and cook on low overnight or up to twelve hours on low. Once the beans are soft, remove the ham hock bone and then add the sauce ingredients below.
Add the following ingredients after the beans have been cooked and the ham hock bone has been removed. Mix and then let cook another four or more hours on low.
– Choose a sweetener: 1 1/2 cups dark brown sugar or brown sugar plus 1 tablespoon of molasses or 3/4 cup maple syrup or 3/4 cup honey
-1 1/2 cups ketchup
– 3 teaspoons dijon mustard
– 2 tablespoons apple cider vinegar or red wine vinegar
– 1 tablespoon red wine or rhubarb wine (yes we make that too)
– 1 large yellow onion, chopped
– 3 large cloves of garlic
– Salt and pepper (we like Penzey’s Forward)
* Make sure there are no rocks mixed with your beans. I like to use pinto.
** Apple cider vinegar may help reduce the phytic acid in beans which helps digestion
*** Bacon can be used