Serve these slow-cooker baked beans at your next cookout! They pair well with beef or pork barbecue. Cooking them with the sour cherry jam and mustard gives them the unexpected tangy sweetness that makes them unforgettable.
Nutrition per serving may change if servings are adjusted.
1 pound dried great Northern beans, rinsed, drained, and sorted
1½ cups chopped yellow onions (about 1 onion)
2 cups water
1 (12.5 ounce) jar sour cherry jam (such as Stonewall Kitchen)
1 (8 ounce) smoked ham hock
1 tablespoon smoked paprika
¼ cup whole-grain mustard
¼ cup no-salt-added ketchup
2 tablespoons reduced-sodium Worcestershire sauce
Stir together the beans and onions in a large bowl. Add water to cover by about 2 inches. Soak overnight, or a minimum of 8 hours. Drain.
Stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in a 5- to 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; cook, uncovered, 30 minutes. Remove the ham hock; remove the meat from the bone, and stir into the beans. Discard the ham bone, or reserve for another use.
Multicooker Directions: Complete Step 1. In Step 2, stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; continue to cook, uncovered, on SLOW COOK [Normal] until the desired consistency. Finish Step 2.