Slow-Cooker Baked Beans
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months; reheat before serving.
Equipment: 5- to 6-quart slow cooker
Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
1 1/2 starch, 1/2 vegetable, 1/2 other carbohydrates, 1 lean meat