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Catsup and Mustard Baked Beans, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Beans are a common food in our household. My husband, in particular, enjoys them often, and often they are served as a side dish with a sandwich. We enjoy having the convenience of homemade bean dishes ready to go, stored safely in the freezer. For the most part, I have always made beans with some sort of meat for flavoring, but more and more I wanted to make beans that are just as delicious without meat. And through an inspired moment, I think I have found a way!

Honestly, I had originally soaked these beans for another recipe, and the timing was wrong to follow through with that plan. And yet, I had these beans already soaked ready to go...

Remembering that I wanted to try to make beans without the addition of meat, I came up with adding a bit of summertime to the beans and it was perfect, just what I had been looking for. Who knew such a small amount of these common foods could make all the difference? I hope you try them, they are so good! I have another batch in the slow cooker right now.

Catsup and Mustard Baked Beans, a slow cooker recipe. Meatless and vegan.
Catsup and Mustard Baked Beans.

Catsup and Mustard Baked Beans
by the seat of my pant

1 pound navy beans, soak overnight or use a quick soak, drained well
1 large onion, cut 3 thin slices from end, leave the remaining onion whole, mince the slices
1 T salt
2 T molasses
6 T sugar
1 T Ballpark mustard (simple yellow mustard)
2 T catsup
3 1/2 - 4 c boiling water*

Catsup and Mustard Baked Beans, a slow cooker recipe. Mince part of the onion, leaving the rest whole.

Place beans in the bottom of the slow cooker, add the whole onion piece, scatter the remaining ingredients evenly over the top. Add water, cook on low for 8 hours or until tender.

Catsup and Mustard Baked Beans, a slow cooker recipe. Cook a pot of beans weekly.

* Depending upon your slow cooker, you will need up to 4 cups of water. However, if the beans are a bit "soupy" when fully cooked, turn the cooker up to high and allow to cook until the sauce has thickened to your liking.

Catsup and Mustard Baked Beans, a slow cooker recipe. Cook a pot of beans weekly.
Catsup and Mustard baked beans, the perfect side dish.

Enjoy!

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this post shared with:
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
friendship friday @ create with joy
create bake grow gather @ shabby art boutique
pretty pinterest party @ the whole serving
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
good morning monday @ darling downs
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations

12 comments

  1. Thank you for this recipe! From scratch!

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    Replies
    1. Your welcome, they are very tasty and so easy!

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  2. Simple hands-off baked beans! sounds like a crowd-pleaser.

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    Replies
    1. One of our new favorites to eat along side a sandwich or burger.

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  3. I think my husband would love these beans.

    ReplyDelete
    Replies
    1. I hope you give these beans a try, they are quite tasty! Thanks for stopping by.

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  4. Yum! This is similar to a recipe for baked beans I have from a cookbook I got from my Grandmother. That recipe uses the stove top so I'm never comfortable leaving it . This sounds way better!

    ReplyDelete
    Replies
    1. They are definitely hands off, easy! Thanks for stopping by.

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  5. I have never made beans from scratch your recipe is similar to mine after opening the can of beans one day I want to try to make them from scratch
    thanks for sharing
    come see us at http://shopannies.blogspot.com

    ReplyDelete
  6. Thanks for sharing this delicious recipe at the What's for Dinner link up!

    ReplyDelete

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