Classic baked beans

By EdieK

Ingredients

• 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 regular or de-alcoholized beer

Details

Servings 6
Adapted from food.chatelaine.com

Preparation

Step 1

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.

Testing Tip

We were surprised (but thrilled) that dry navy beans do not need to be soaked for this recipe. Beer can be replaced by 1 1/3 cups water.