March 12th: Baked Beans

This is a slightly cheater post, as I blogged about these beans three years ago, but I didn't include the recipe that time, so I will this time. This was the absolute perfect March Break apres ski meal. I tossed every thing in the slow cooker before Greg, O and I hit the slopes, then supper was ready and waiting when we got home. Lovely. It was also perfect timing, as they've been eating baked beans and molasses in The Long Winter, which O and I have been slogging through. She was excited to try them, but didn't like them any more this time than she did when she was 3. Alas. From March 2011's Chatelaine: Classic Baked Beans.

Classic Baked Beans

1 onion, finely chopped
4 slices bacon, chopped
1/2 cup fancy molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1/2 tsp salt
1/4 tsp hot red-chili flakes
2 cups dry navy beans, rinsed
341 mL bottle beer

Stir onion with bacon, molasses, ketchup, Dijon, salt and chili flakes in slow-cooker insert. Stir in beans, beer and 3 cups of water until combined. Cover and cook on low until beans are tender, about 10 hours. Serve with baguette slices topped with grated cheese and broiled. Beans will keep well, refrigerated, up to a week.


Makes 6 servings.