Beer Baked Beans (Slowcooker)
Posted: Mon Sep 22, 2014 11:12 am
Here's my recipe for the beer beans I brought to hoptoberfest.
2 lbs Jacob’s Cattle Beans (or Yellow Eyed if you can’t get Jacob’s Cattle)
1 cup brown sugar, lightly packed
3/4 cup molasses
2 tsp salt
1/2 tsp pepper
1/2 lb bacon, cut into 1/4 inch pieces (I used my own home smoked california spice bacon)
2 tsp vinegar
1 large onion, chopped small
2 tsp dijon mustard
about 20 oz dark beer
a few drops of liquid smoke
Soak beans overnight or at least 8 hours in a large pot or container filled with water. In the morning, drain beans and refill pot with fresh water to cover beans. Bring to boil and the reduce heat and simmer until the beans are tender (30-40 minutes). Make sure they are tender, but not mushy before you take them off, they will not soften a bit once you add the sugar. Strain the beans reserving (at least some of ) the cooking water and transfer beans to large (4 qt or larger) slow cooker.
While simmering the beans, saute the bacon and add the chopped onion part way through. Deglaze with a few ounces of beer, reduce for a few minutes and add in all other ingredients. Combine over low heat until sugar and molasses is fully incorporated. Add a few drops of liquid smoke to taste.
Combine strained beans and sauce mixture in the slow cooker. Top up with beer until just covered. (You can use some reserved simmering water if needed also)
Cover and cook for 4 hours on high and at least another 4 on low. Add a few more drops of smoke if desired. If it's really soupy take the lid off for a bit to reduce it. I often giver for at least 8 hours overnight and then let it reduce a bit the next day.
2 lbs Jacob’s Cattle Beans (or Yellow Eyed if you can’t get Jacob’s Cattle)
1 cup brown sugar, lightly packed
3/4 cup molasses
2 tsp salt
1/2 tsp pepper
1/2 lb bacon, cut into 1/4 inch pieces (I used my own home smoked california spice bacon)
2 tsp vinegar
1 large onion, chopped small
2 tsp dijon mustard
about 20 oz dark beer
a few drops of liquid smoke
Soak beans overnight or at least 8 hours in a large pot or container filled with water. In the morning, drain beans and refill pot with fresh water to cover beans. Bring to boil and the reduce heat and simmer until the beans are tender (30-40 minutes). Make sure they are tender, but not mushy before you take them off, they will not soften a bit once you add the sugar. Strain the beans reserving (at least some of ) the cooking water and transfer beans to large (4 qt or larger) slow cooker.
While simmering the beans, saute the bacon and add the chopped onion part way through. Deglaze with a few ounces of beer, reduce for a few minutes and add in all other ingredients. Combine over low heat until sugar and molasses is fully incorporated. Add a few drops of liquid smoke to taste.
Combine strained beans and sauce mixture in the slow cooker. Top up with beer until just covered. (You can use some reserved simmering water if needed also)
Cover and cook for 4 hours on high and at least another 4 on low. Add a few more drops of smoke if desired. If it's really soupy take the lid off for a bit to reduce it. I often giver for at least 8 hours overnight and then let it reduce a bit the next day.
