Post by JJ Judkins on Jul 23, 2005 20:34:08 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: New England Style Baked Beans
Cuisine: Crockpot
Category: Crockpot
Preparation: cook
Temperature:
Servings: 6
Ingredients:
1 1/2 lb Dry navy beans
Ham hocks or 1/2 pound
(3 1/2 cups)
Cubed salt pork
1/2 c Chopped onion
1 ts Dry mustard
1/2 c Packed brown sugar
1/2 c Maple syrup
1 lb Smoked ham or
1 ts Salt
Instructions:
Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK-POT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard during last hour. From Rival Crock-Pot cookbook, date unknown From: Crock.zip
-------------v2.0
Recipe Name: New England Style Baked Beans
Cuisine: Crockpot
Category: Crockpot
Preparation: cook
Temperature:
Servings: 6
Ingredients:
1 1/2 lb Dry navy beans
Ham hocks or 1/2 pound
(3 1/2 cups)
Cubed salt pork
1/2 c Chopped onion
1 ts Dry mustard
1/2 c Packed brown sugar
1/2 c Maple syrup
1 lb Smoked ham or
1 ts Salt
Instructions:
Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK-POT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard during last hour. From Rival Crock-Pot cookbook, date unknown From: Crock.zip
-------------v2.0