Slow Cooker Maple Bacon Beer Baked Beans

Slow Cooker Maple Bacon Beer Baked Beans

Slow Cooker Maple Bacon Beer Baked Beans

Before my gypsy soul led me to Los Angeles, I spent a few years growing up on a pig farm. With seven sisters. Eight girls, startling close in age, running around like ferrel children on endless acres of farmland. Although I learned to drive a tractor before I could drive a car, maneuver a 300 pound pig anywhere I wanted him to go using just a 5 gallon bucket, and  how to milk goats, these are skill that don’t really come in handy in a more urban area.

One useful skill that farm livin’ did teach me was how to grill meat and what to serve with it. This was the first occurrence of beer cooking in my life, the meat was always marinated in a mixture of barbecue sauce, Worcestershire sauce, liquid smoke and beer (Coors light I’m sad to say). Two sides were always, ALWAYS served alongside any meat that came off the grill: potato salad and baked beans. Potato salad and I have our issues, mostly the cringe inducing overuse of mayonnaise. But baked beans I never passed up. I like mine deep in flavor, and not too sweet. If you like your baked beans on the sweet side, add 1/4 cup brown sugar. If you like your potato salad swimming in mayo, you’re on your own.

Slow Cooker Maple Bacon Beer Baked Beans

Slow Cooker Maple Bacon Beer Baked Beans

Slow Cooker Maple Bacon Beer Baked Beans

Ingredients

  • ½ lbs Great Northern beans
  • ½ lbs Navy beans
  • 4 strips thick cut bacon
  • 1 sweet white onion, chopped
  • 3 tbs molasses
  • ¼ cup real maple syrup
  • 2 cups smoked porter beer
  • 1 ½ cups water
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3 tbs balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp mustard powder

Directions

  • Add the beans to a large bowl. Cover with water, refrigerate overnight (8 to 12 hours). Drain. (alternately, you can add the beans to a pot of water, bring to a boil, allow to boil for 3 minutes, turn off heat and allow to soak for 1 hour. Drain).
  • Cook the bacon in a skillet over medium high heat, remove bacon from pan. Add the onions to the bacon grease, cook until soft, about 5 minutes. Chop the bacon.
  • Add the bacon, onions, drained beans and remaining ingredients to a slow cooker. Cook for 8 hours on low, stirring once or twice during cooking. If beans are still firm after 8-10 hours, turn to high and cook for an additional 2 hours.
http://thebeeroness.com/2014/06/04/slow-cooker-baked-maple-beer-beans/

 

Slow Cooker Maple Bacon Beer Baked Beans

Slow Cooker Maple Bacon Beer Baked Beans

29 Responses to Slow Cooker Maple Bacon Beer Baked Beans

  1. Katrina @ Warm Vanilla Sugar June 4, 2014 at 3:15 am #

    A pig farm and seven sisters sounds like a movie!! Love it…and these beans!

  2. Kristi @ Inspiration Kitchen June 4, 2014 at 5:24 am #

    These baked beans look great! I love baked beans and I seriously can’t remember the last time I made them. That needs to change and now! :-)

  3. Tieghan June 4, 2014 at 5:41 am #

    Your life is incredible! You have done and seen so many things and at such a young age. Crazy!!

    Love these beans. They sound delicious!

  4. Frau Dietz (Eating Wiesbaden) June 4, 2014 at 6:41 am #

    Good god that looks good. I must never show it to my husband, or he’ll be wanting it every night.

    Actually, I’m not sure why that would be a problem.

  5. Katherine H June 4, 2014 at 11:19 am #

    Wow! Although I would certainly love for you to write another cookbook, please consider writing a book about your life. it sounds truly amazing and I’m sure it would be a best seller in no time! I am always fascinated by your stories and always look forward to hearing them. Keep the recipes and the stories coming!
    Can’t wait to try the beans.

  6. Joan June 4, 2014 at 3:25 pm #

    what is smoked porter beer, where can you get it, and what can you use if you can’t get it?

    • Jackie June 4, 2014 at 3:36 pm #

      Smoked porter is a dark beer. If you can’t find it, it’s fine to use a stout. like Guinness

      • Bryan marks January 10, 2015 at 8:11 am #

        Gunnesss and some liquid smoke did the trick. Awesome recipe.

  7. Samantha June 4, 2014 at 4:34 pm #

    I need more hot meat parties in my life. Thankfully I still have a few bottles of Surly Smoke in my cellar.

  8. Happy Valley Chow June 4, 2014 at 5:46 pm #

    Man do I love baked beans, especially homemade. Yours sound absolutely delicious! Great job :)

    Happy Blogging!
    Happy Valley Chow

  9. addie | culicurious June 6, 2014 at 4:27 am #

    Yum, these look great. I’m all about using the slow cooker for baked beans. Helps give them an even richer taste. :)

  10. cheryl June 12, 2014 at 3:01 pm #

    I like this a lot. great flavors and easy to make. thank you.

  11. Audrey September 18, 2014 at 2:37 pm #

    I’m with you on the potato salad. I feel similarly about macaroni salad as well. Along with any other mayo based salads.

    Can’t wait to try the beans!

  12. Maggie September 23, 2014 at 7:12 am #

    These look amazing! Finally, a recipe for baked beans I can get behind. I’m with you on the potato salad…yuck.

  13. William December 1, 2014 at 4:28 pm #

    Kidney beans cooked in a slow cooker can be toxic (cf. http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm).

    Dried kidney beans should be soaked for at least five hours and then boiled in fresh water for at least 10 minutes before adding them to a slow cooker.

  14. Diane December 2, 2014 at 12:27 pm #

    How many servings does this make? Thanks!

    • Jackie December 2, 2014 at 3:18 pm #

      about 6

  15. Robert F December 7, 2014 at 8:38 am #

    I made this. A friend suggested using Stone Smoked porter, which was not easy to find! Anyway, the dish was a success and several dinner guests went back for seconds. My only modification related to the consistency. Even though I used newly purchased beans and ran the slow cooker for over 10 hours the beans had a watery sauce, which doesn’t fit the mouth feel one expects for baked beans.

    So I drained the beans into a colander and boiled down the remaining liquid for about 10-15 minutes until it thickened up. At this point, my dish more closely resembled the dish shown in your photos.

  16. David Tornabene December 8, 2014 at 6:43 am #

    My guests loved it! Had 20 people over last night and the beans disappeared! Thank you for sharing.

    • Jackie December 8, 2014 at 9:18 am #

      YAY! I’m so glad :)

  17. Stephen Ellis December 19, 2014 at 2:55 pm #

    Hi, I just made this and followed the directions precisely. It was the first meal I’ve made in my new Cuisinart slow cooker. But after 8 hours on low, there was a lot of thin liquid and the beans were not completely cooked. Any idea where I might have gone wrong?

    • Jackie December 19, 2014 at 3:53 pm #

      Put it on high for a few hours. Dried beans can be a bit unpredictable. Some absorb water really well while some take a lot longer. It seems like they are resisting absorbing the liquid. Turn the heat up and that should be fine.

      • Stephen Ellis December 20, 2014 at 6:48 am #

        Thanks, will try that.

  18. Lindsay T December 23, 2014 at 2:43 pm #

    Hi,

    I’m planning on making this for Christmas. (It looks delish!) I see you use dried beans. Would using canned beans work? I’m thinking – skip step one and just add drained, canned beans to the slow cooker? (Or would they get too mushy?)

    Thanks so much!

    • Jackie December 23, 2014 at 3:43 pm #

      If you do that they would need much lower cooking time and less liquid since they won’t need to be cooked. I’d do only 1/2 cup water and 1/2 cup beer. If it’s too thick, add more of either. Cook on low for about 3 hours and then assess it from there.

      • Lindsay T December 23, 2014 at 4:01 pm #

        Ah. Got it. Awesome. Thanks so much for circling back so quickly! Looking forward to the beans. :)

        Happy Holidays!

  19. Bill Davis January 20, 2015 at 9:52 pm #

    These look good. I do a family recipe from Kansas City BBQ life, but will try these. I just use a ham hock, dry great northerns, and then finish off after those are done. KC being a BBQ town has a distinctive bean flavor at many of the best BBQ joints. I have smokers, and do ribs and briskets regularly as I now live in Melbourne, Australia, and it is kind of unique flavor for “down under”. I will tell you that craft beer based baked beans will suit many of my friends, and I will be trying it soon. Thank you so much.

    For Potato Salad, we have moved to 2/3 light sour cream which actually is a better consistency, but still use 1/3 mayo. Still may not be your thing, but it is quite a bit better tasting.

  20. Doug - N. Wisconsin January 23, 2015 at 8:38 am #

    Your poor dad: 8 daughters :-) ……I already put bean pot in oven when I found your recipe online. I will try it at our next family event. It looks great!!! Always lookn for recipes to use our homemade maple syrup with.

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