The quantities listed are complete estimates because I didn’t measure anything that I put into the pot. You’ll have to experiment to get it to your taste.

Jen’s Baked Beans
2 cans white northern beans, not drained
1 can pinto beans, drained
1 can black beans, drained
3 slices cooked bacon, crumbled
1/2 cup brown sugar
1/2 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
dash cayenne pepper
salt and pepper, to taste

In a 3-4 quart casserole or crock pot, mix all ingredients well.

If in a casserole, bake in a 350F oven for up to an hour.

If in a crock pot, cook on high for at least an hour and then reduce to low.

This batch of beans is in the crock pot. After about 90 minutes, the beans were still a bit al dente, but the flavors were coming together. I have a feeling the beans still had crunch because they sat in the frig overnight before we turned on the pot this morning.

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1. I’ll bet Denis doesn’t cook with canned beans either.  :whatever:  But I’m wondering how canned beans could still be al dente since they’re already cooked before you even get started?  That’s the beauty of ‘em.  I can never seem to soak and cook dried beans long enough to get rid of their al dente-ness.

   Posted by gwynne  on  08/31/06  at  12:16 PM

2. Well, even canned beans can get softer with additional cooking. I like my baked beans really soft and squishy.

   Posted by .(JavaScript must be enabled to view this email address)  on  08/31/06  at  02:02 PM

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