CEiMB: Slow Cooker Baked Beans with Ham
I’m not sure if I’ve mentioned this before or not, but I want to make it known that I am a dried bean convert. I’m not saying I’ll never use canned beans again because, let’s be honest, they are seriously convenient, but I am saying I much prefer the taste, texture, and price of dried beans. Now that I’ve tried them, it’s hard to believe I avoided cooking with them for so long. For those of you who haven’t tried them, I know exactly why you haven’t. They seem like a complicated pain in the backside, right? Well, they’re not. Yes, it takes a little extra planning, but I promise it will be worth it!
I haven’t completely figured out how to substitute them in to recipes that call for canned beans, but I’m learning. For this dish, I decided to try putting everything in the slow cooker once I was done soaking the beans for the sake of convenience. I halved the recipe since I’m the only one who likes baked beans, but I forgot to reduce the mustard and vinegar accordingly. Oops. In the end, I’m actually glad I didn’t halve those ingredients since the beans needed a bit more flavor. Unfortunately, this just wasn’t a hit. I did eat them, but I don’t think I’ll be making this recipe again. It seems like this recipe wasn’t a huge hit among the CEiMB group, but I’m still glad Danica from Danica’s Daily chose it because it’s one I had been eyeing and needed an excuse to try.
Slow Cooker Baked Beans with Ham
1/2 cup dry Great Northern beans
1/2 cup onion, chopped
6 ounces ham, diced
1 teaspoon minced garlic
8 ounces crushed tomatoes
1/2 cup water
2 tablespoons molasses
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
Place dry beans in large saucepan with enough water to cover them, about 3 cups. Bring to rapid boil on medium-high heat; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans. Alternatively, you may soak the beans overnight in cold water, then drain and rinse.
Transfer beans to slow cooker. Add remaining ingredients. Stir until well combined. Cook on low for 4-6 hours, or until beans are tender. Top with a sprinkle of brown sugar, if desired.
Yields approximately 3 cups.
Adapted from Ellie Krieger’s Baked Beans with Ham from “So Easy: Luscious, Healthy Recipes for Every Meal of the Week” p. 179