11 November 2012 Slow Cooker Quebec Baked Beans

Slow Cooker Quebec Baked Beans

November 11, 2012 By

I have written about Quebec Baked Beans in the past and about how my maternal Grand-Mother fixed this traditional breakfast dish for the family. Last night, I decided to try to make the beans in the slow cooker and they turned out amazing!

Ingredients:

  • 2 cups dried white beans
  • 1/2 pound salt pork, cut into  1″ cubes
  • 1 medium onion, peeled
  • 1/4 cup molasses
  • 1 tsp. dry mustard
  • 1 tsp. each salt and pepper

Directions:

  1. Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.
  2. Rinse the beans in a colander under cold water.
  3. Place the cubed salt pork in the bottom of a 3-5 quart slow cooker (Crockpot). Top the pork with the rinsed beans. Tuck the onion into the beans. Combine the rest of the ingredients and pour over the beans and pork.
  4. Add water to the slow cooker to cover the beans by an inch. Simmer on LOW for 8-10 hours.

Makes 6-8 servings.

Filed Under: Breakfast, Canadian, Pork, Sides Tagged With: , , ,

Boston Baked Beans and Brisket

August 17, 2009 By
  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: ,