Un-Baked Beans

After you taste these homemade 'baked' beans, you won't go back to the can. The secret is using a crock-pot instead of baking (and drying) the beans in an oven - the result is juicy, moist, not mushy and dry. Although the actual process is lengthy, it's very simple; a perfect example of 'good things come to those who wait'!

• 2 lbs. small dried beans (like navies, pintos, pinks or small limas), inspected and washed
• 1/4 tsp. Baking soda
• water

Put the cleaned beans in a large, covered stewpot (about twice the capacity of the dry beans) with water to cover about two inches above bean level. Bring to a boil briefly, then remove from heat and leave covered for one hour. The beans should have expanded to about twice their original size; now they can be cooked for about one to one-and-a-half hours over low heat until soft (but not mushy). Since the beans will absorb a large quantity of water, you may need to add more during the soaking and cooking stage. If you have a pressure cooker, cooking time may be as short as fifteen minutes! Note: The baking soda keeps the water slightly alkaline, ensuring tender beans.

Important: never cook dry (uncooked) beans or pulses with acid foods like tomatoes, citrus, vinegar, or ketchup: add these ingredients after the beans are cooked. The acid ingredients will keep the beans crunchy and hard, no matter how long they are cooked! Put cooked beans, including a small quantity of reserved liquid, into the slow cooker. Stir in:

• 1 cup hickory barbecue sauce (or your favorite flavor)
• 1 cup dark brown sugar
• 1/2 c. molasses, if desired
• 1-2 T. prepared mustard
• 1 T. Worcestershire sauce
• 2 T. dried minced onion
• 2 pork flavor bouillon cubes (or substitute 2 tsp. salt)

Cover and slow-cook overnight. When you wake up, you'll have a delicious batch of homemade un-baked beans!