Julia"s Slow Cooker Baked Beans

New to cooking beans? If so Julia's Slow Cooker Baked Beans is the perfect recipe, to start with. Both the ingredient list and the preparation are simple, but the flavor of these beans will win you over every time. They just might be your new favorite bean recipe...

This is the recipe that helped me learn to cook beans, successfully. 

Sure I had cooked a lot of beans, but they were either not cooked enough or cooked too much. You know, we all have a specific cook's personality, and for whatever reason, mine was not successful with cooking beans. Is it possible that lack of success with cooking beans, is why there are so many brands of canned beans on the grocery store shelves? Which I completely took advantage of before learning to cook them myself. But, why this recipe?

Well, I found this recipe in a magazine article about Julia Child, so many years ago now, that I no longer recall the name of the publication. But one of the first cookbooks I was given as a gift was Mastering the Art of French Cooking. My respect for Julia Child and her honest straightforward style of cooking has never waned. I have been a lifelong fan even though I don't believe I have eaten much in the way of French Cuisine or actually cooked much from that book. 

 

While Julia Child became a legend, she was also down to earth.

Now truth be told, I never really cooked from that book as French food itself did not call out to me at that time. Back then, I was a very young bride, with a very small food budget. And a young child to care for. Rarely did I think about trying food from different countries and cultures, for our homecooked meals. Like many folks, all the food I had ever eaten had been "American". And that was the food I repeated week in and week out, for my own table. It was the food I was comfortable with and understood...but I also had a lot to understand about what we did eat, in my childhood home. 

It took me many years to realize that all along my folks had been cooking and serving food from many different countries. I just didn't know it. Funny, but it wasn't until I began cooking on my own and looking at different cookbooks, did I come to realize that the dishes of food placed on our own table each Sunday were in fact originally from another country. As a little kid, all I knew was that it was delicious! And because mom made it, is was homecooked.

This is our favorite Baked Bean recipe!

But Julia's Slow Cooker Baked Beans were from her years after retirement when she had a good time simply being a cook in her own kitchen. They are classic American food, and the plus is that they are easy to make as well as delicious to eat. In this household, we enjoy cold beans alongside our sandwiches or as a side dish. My husband most of all, so these beans being a bit on the sweet side, is a plus. Think along the lines of Pork and Beans, but so, so much better...

I have to say, I have never used the chunk of salt pork called for and really never missed it, but feel free to toss it in as Julia did. After I had made these a few times I felt that they needed a tiny touch of tomato. It is not much, but I have found that some dishes are improved with the essence of tomato, and for that, catsup is my go-to seasoning. You may certainly leave it out. I hope you give Julia's Slow Cooker Baked Beans a try...because they are delicious!

Some thoughts on this recipe:

Great Northern Beans while slightly larger, also work well in this recipe. 

Like many bean dishes, these beans freeze great. I often make a double batch and freeze some in small containers for my husband to enjoy with a sandwich. 

The only preplanning is the overnight soak, but you can also do a quick soak!

The one-hour simmer that is called for guarantees tender beans every time, this is one trick to remember for all bean recipes.

Ingredients needed for this recipe:

• navy beans
• salt
• molasses
• salt pork, if using
• onion
• catsup

You will also need the following:

• Slow Cooker
• measuring cups
• measuring spoons
• large stockpot with lid
• kitchen knife
• cutting board

Now we are ready to begin!

Julia's Slow Cooker Baked Beans
adapted from: a magazine article 

1 pound small pea beans, soaked overnight and drained well
1 T salt 
2 T molasses
6 T sugar
1/2 pound salt pork cut into small chunks if desired (I have never used this and have never missed it....)
4 c water
1 onion left whole
1 T catsup

To soak the beans, place the navy beans into a large bowl, sorting as you go. You may find small stones, etc.

Cover with beans with water, plus an inch. They will drink more than you realize as they soak. 

The next day, drain off the soaking water, rinse and drain well. 

Peel the onion, leaving it whole, set aside.

Place the soaked beans and the whole onion in a large pot, add the 4 cups water. Bring to a boil, simmer for 1 hour.

Transfer the beans, along with the cooking water and the onion into a slow cooker. Add remaining ingredients, stir well. Cook on low 8 hours, or until done.

 Before serving, discard the onion.

Storage options for Julia's Slow Cooker Baked Beans. Store covered in the refrigerator for up to three days. You may freeze for longer storage time, thaw in the refrigerator before serving cold or heating. 

UPDATE:  For your convenience, a "copy and paste" version of Julia's Slow Cooker Baked Beans has been included below.

You may also enjoy:

 Slow-cooker Potluck Baked Beans.

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Printable "copy and paste" version:

Julia's Slow Cooker Baked Beans
adapted from: a magazine article 

1 pound small pea beans, soaked overnight and drained well
1 T salt 
2 T molasses
6 T sugar
1/2 pound salt pork cut into small chunks if desired (I have never used this and have never missed it....)
4 c water
1 onion left whole
1 T catsup

To soak the beans, place the navy beans into a large bowl, sorting as you go. You may find small stones, etc.

Cover with beans with water, plus an inch. They will drink more than you realize as they soak. 

The next day, drain off the soaking water, rinse and drain well. 

Peel the onion, leaving it whole, set aside.

Place the soaked beans and the whole onion in a large pot, add the 4 cups water. Bring to a boil, simmer for 1 hour.

Transfer the beans, along with the cooking water and the onion into a slow cooker. Add remaining ingredients, stir well. Cook on low 8 hours, or until done.

 Before serving, discard the onion.

Storage options for Julia's Slow Cooker Baked Beans. Store covered in the refrigerator for up to three days. You may freeze for longer storage time, thaw in the refrigerator before serving cold or heating. 

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