Welcome and Blessings!

Thank you so much for stopping by! I have named this blog "Running to the Cross" because that is what I often find myself doing...running to be with my Lord Jesus! I often cover many aspects of life on my blog, as it is my journal. I used to write things down in all sorts of notebooks, but my writings would soon be lost. So I decided that it was time to start a blog and share my thoughts and ideas with others. Many topics you will find here are prayers, homemaking and organization, children and pregnancy, funny stories, and the challenges of parenting and motherhood. If you enjoy my blog and leave me a comment, you are likely to have me visit! I love meeting others and gleaning from the lives of others. May you be blessed! Your friend in Christ, Heather

Thursday, June 21, 2007

Crockpot Baked Beans

Here is the recipe!

4 cans pork & beans (don't rinse)*
2 cans black beans (rinsed and drained)*
2 cans chili beans (don't rinse)*

*that is, approx. 15 ounce cans or 1 1/2 cups cooked beans per can.

If you make your own beans, any kind is fine, just make sure that they are thoroughly cooked and as tender as you like because the tomato base of the ketchup in this recipe will cause them to firm up a bit.

Then add:
1-2 cups ketchup ( you can substitute half of the ketchup for tomato puree, but it won't turn out exactly the same)
1/4 cup blackstrap molasses
2-3 T yellow mustard
3/4 cup brown sugar ( I use raw sugar)
garlic salt to taste
black pepper to taste

Mix these ingredients with your beans in your crockpot and let cook overnight until lunch or all day until supper. You can add any kind of meat to these beans for a complete meal.

If they seem a little soupy after they have cooked for several hours, take the lid off and turn them on high to cook for another 30 minutes to 1 hour.


Swylv said...

thank you!! I think I will sub canellini beans for pork and beans (we don't eat pork)...should be ok.

Also if I were to soak and cook my own beans first, how long should I cook them? Last time when I made the black beans, they were good eats by themselves but when I re-heated them as baked beans, they were very tough, not soft anymore.

runningtothecross said...

Well...if you had a pressure cooker you could follow the directions in step 2, but if you just cook them on the stove, I would have to say anywhere from 1 1/2 hours to 3 hours.

It has been quite a while since I cooked beans on the stove and the results of the skins being tough is characteristic of cooking them in a crockpot or on the stove. )O:

I like to use canned beans because they are pressure canned (& cooked). Otherwise I always pressure cook mine. Just remember if you do it this way to follow the manufacturers directions...normally you shouldn't fill your pressure cooker more than half full with beans because they can cause it to explode.

Swylv said...

beans exploding...LOL

runningtothecross said...


I did mean to say don't fill the pressure cooker more than half full when you are cooking beans...if you fill it half full with beans you might just have beans exploding all over your kitchen! (2 cups beans, 6-8 cups water).