Ree Drummond’s slow cooker baked beans recipe is a summer staple

Ree Drummond’s Slow Cooker Baked Beans recipe is a perfect side dish for a BBQ, party or summer gathering. The pioneer woman star said the long cooking time was worth it and the recipe only requires a handful of ingredients.

Ree Drummond and Stephen Colber | Scott Kowalchyk/CBS via Getty Images

Ree Drummond Makes Easy But Tasty Slow Cooker Baked Beans

Drummond shared the steps for making his baked beans recipe on an episode of The pioneer woman. She soaked dried navy beans overnight, drained them, and covered the beans with fresh water in a saucepan. Then Drummond brought the beans to a boil and simmered them for an hour.

Next, Drummond added the beans to a slow cooker along with bacon, diced onions, tomato puree, water, molasses, brown sugar and dry mustard. She mixed the ingredients together, put the lid on top, and simmered the beans over low heat for 8-10 hours.

“It takes a long time to cook, but damn it, are these beans worth it,” she said.

The Food Network star added vinegar after the beans were cooked. “If you add the vinegar too early in the process, it makes the beans tough during cooking, so I wait until the end,” Drummond explained. She added salt and mixed everything before serving.

You can find the full recipe on the Food Network website.

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Ree Drummond makes another version of baked beans with canned beans

Drummond wrote about another simple baked bean recipe in a 2009 blog post on The Pioneer Woman website. “I never thought baked beans could be so good. I didn’t know baked beans could be improved; I didn’t know baked beans could be such a triumph, such a prayer, a such a song,” she wrote. “But they can. I know now they can.

His recipe includes an essential ingredient: bacon. She cuts the bacon strips in half and cooks them over medium-low heat. “You don’t want to brown or crisp the bacon at all; the point is just to melt the fat and get the bacon bits ready to cook and brown in the oven,” Drummond explained.

After removing the bacon from the pan, she adds the chopped onion and peppers to the bacon drippings, cooking them until tender. Then she adds canned pork and beans. “These are the best beans for making baked beans,” she explained.

“I’ve made baked beans from scratch before – soaked white beans and all,” she added. “They just weren’t as good as the pork and bean ones.”

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‘The Pioneer Woman’ star cooks baked beans in a low-temperature oven

Drummond combines barbecue sauce, brown sugar, vinegar and Dijon mustard and pours it over the beans, then lets the mixture simmer. She pours everything into a casserole dish and places the half-cooked bacon bits on top.

“Since the fat has already been rendered from these, they will bake very well,” she shared. “And there won’t be that big layer of fat on the beans.”

The long cooking time makes all the difference. “Cook on low low heat – 325 degrees for 2 hours. You want the beans to be very, very cooked, the bacon very, very brown and no soup in the dish,” Drummond explained.

The full recipe is available on the Food Network website.

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