When I was a kid, my mom made baked beans all the time. Sometimes we'd turn this side into a main dish by adding sliced hot dogs. —Brenda Brooks, Bowie, Maryland
Brenda’s Baked Beans
Ingredients
- 1 pound dried navy beans
- 1-1/2 cups water
- 1/2 cup packed brown sugar
- 1/2 cup chopped sweet onion
- 1/2 cup apple juice
- 6 bacon strips, cooked and crumbled
- 1/4 cup maple syrup
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
Directions
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- Transfer beans to a 3-qt. slow cooker. Stir in water, brown sugar, onion, apple juice, bacon, maple syrup, mustard and cinnamon. Cook, covered, on low until beans are tender, 10-12 hours. Stir in salt.
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