BAKED BEANS FROM SCRATCH

SERVES 10

Canned baked beans simply can not compare to homemade. And they are so easy to make, especially in a slow cooker. An alternate cooking method would be to place in a very slow oven or, combine methods and cook until tender in the cooker and then bake in a slow oven for a short time. This recipe calls for navy beans. For something a bit different, try using large dried lima beans. That was my father's favorite recipe and we still make it that way most of the time. By the way, those canned beans can be made much better if "doctored up" with bacon, onions, ketchup, brown sugar, etc.

INGREDIENTS

6 strips of bacon

1 large onion, chopped

1 large green pepper, chopped

4 cups dried navy or great northern beans

8 cups water

1/2 cup dark corn syrup

1/2 cup ketchup

1/4 cup dark brown sugar

1 teaspoon yellow mustard

1/2 teaspoon cinnamon

Salt and pepper to taste

In slow cooker set on medium heat, fry bacon until slightly crisp. Remove from pan and break into 2-inch pieces. Sauté onion and green pepper in bacon grease until tender. (If your slow cooker can't be used on the stove top, do the bacon, onions and peppers in a skillet, then transfer to the slow cooker and continue with the recipe.) Add beans, water, bacon pieces and remaining ingredients. Stir well to combine. Cook according to the directions for the cooker or until beans are tender and broth has thickened, at least 8 hours. (Can be made ahead and reheated in cooker, on top of stove or in the oven.)

Notes: The amount of corn syrup and brown sugar depends on your taste for sweetness. Sometimes, I use less. More ketchup can be added. Don't overdue the cinnamon. This recipe can be halved.

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