Once-a-month for the next year, Carol Kicinski of Simply Gluten-Free will be featuring some amazing recipes using our new Hurst Family Harvest products. This past month Carol posted a delicious gluten free version of crock pot baked beans using our Homestyle Tri-Bean soup with the included Smoked Hickory Seasoning. Click HERE to read the complete recipe (or scroll down) and be sure to check back every month to see her latest creations!
Slow Cooker Baked Beans
1 packet Hurst Family Harvest Tri-Bean Soup Mix
8 cups water
1 cup chopped onion (about ½ medium onion)
¼ cup ketchup
1 tablespoon apple cider vinegar
½ cup molasses
¼ cup light brown sugar
1 teaspoon dry mustard
¼ teaspoon black pepper
The night before, combine the bean from the bean mix (reserve the flavor packet for later) and water in a large saucepan, bring to a boil, reduce heat to simmer and cook for 1 ½ hours. Pour the beans and the cooking liquid into a bowl, let cool and refrigerate overnight (8 -12 hours).
In the morning, drain off all but 1 cup of the liquid and put the beans into a slow cooker with the reserved flavor packet and the remaining ingredients. Cook on low for 10 – 12 hours (you can cook longer if you like your beans softer). To concentrate the liquid more, turn the slow cooker to high for the last hour of cooking.
Can be made several days ahead, it gets better and better with time. Store covered in the refrigerator.
This gluten free recipe makes 10 servings.