With fall in full swing and winter around the corner these Crocked Baked Beans are a delicious treat on a chilly fall/winter day in Maine. There’s nothing better than a nice hot bowl of baked beans with some fresh cornbread waffles (recipe will be coming soon) to chance the chill away and warm you to the soul. These Crocked Baked Beans are a bowl full of comfort food for the body and soul.
I grew up eating baked beans that my mother made using navy beans with salt pork and they were the best beans I’ve ever ate, until I made these Crocked Baked Beans using red kidney beans and red beans. The combination of the two different textures of the beans are absolutely wonderful and with my mother’s secret recipe (not a secret any longer), made these Crocked Baked Beans the highlight of dinner.
My husband loves to eat his beans with red hot-dogs and mustard (none for me) or fried eggs and toast (I think that’s a french or northern thing) for any meal. He says he is not picky when they are served, just as long as they are. I enjoy them over a steaming bowl of basmati rice that’s been seasoned with salt, pepper, garlic, and a little cumin to give them a little smoky flavor.
These Crocked Baked Beans are quickly becoming a family favorite around here, especially on a cold fall/winter day. Put some love and comfort food and warm up your family members with this delicious heartwarming meal.
- 1 16oz bag – Dried Red Kidney Beans
- 1 16oz bag – Dried Red Beans
- 8 cups - Water
- 6 slices – Bacon – diced small
- 1 medium – Red Onion – diced small
- 1 medium – Green Bell Pepper – diced small
- 1 stalk – Celery – diced small
- ¼ cup – Yellow Mustard
- ¼ cup Organic Unsulfured Molasses or molasses of your choice
- ¼ cup – Maple Syrup*
- ½ cup – Ketchup – low sugar
- 1 Tbsp. – Apple Cider Vinegar
- ¼ cup – Brown Sugar
- ½ cup – Red Wine** – I use Pinot Noir
- 1 tsp. each – Sea Salt, Black Pepper, Garlic, and Cumin
- 2 cups – Hot Water
- Put beans in a large stock pot and cover with 8 cups of water or enough to at least an inch above beans and soak overnight. In the morning drain beans and put them into an oven baking crock or you can use a slow cooker.
- Preheat oven to 325 degrees.
- Fry diced bacon in skillet just until brown and a little crispy. Scoop bacon out of pan, leaving the bacon fat in the pan. Put bacon on top of beans in oven crock.
- Sautee onions, bell pepper, and celery in skillet with bacon fat on medium/low until translucent. About 8 minutes. While bacon is getting happy…
- Combine in a medium bowl – mustard, ketchup, molasses, syrup, wine, water*, vinegar, and seasonings.
- When sautéed onion mixture is done, poor on top of beans in oven crock. Add liquid and stir. Place lid on top of oven crock and bake for 5 hours. Make sure you check every hour to make sure there is enough liquid so the beans do not burn.
- Once beans are done, you’re ready to serve them up a delicious bowl of pure comfort.
*Always try to purchase items locally to help out your community. If you are concerned about adding wine to the recipe for those that are sensitive to alcohol, then omit from recipe. You may need more or less water depending on size of oven crock.
It really doesn’t matter what you serve with these Crocked Baked Beans, they will still be a hit at the dinner table. They’re also great to take along to a BBQ or picnic. You can even freeze them and serve them at another meal, and they taste as fresh as they did the first time around. These Crocked Baked Beans are a sure bet at any table and we hope you enjoy them as much as we do.
From my kitchen to yours,
Looking for more comfort food for the soul? Try my Bison Meatball Soup.
What’s your favorite ingredient to add to Crocked Baked Beans?