Over the years I have made many batches of baked beans from many different recipes. But, no single recipe satisfied my expectations.
So, that lead me to develop my own recipe for Baked Beans.
I like to collect recipes from all over the world, so some of those recipes are expressed in imperial measurements and some are metric.
In this recipe I show the measurements in both Imperial and Metric so all my readers will be able to use the recipe easily.
And, truly, this is a fairly easy recipe. Once you’ve put it all together you just let it bake – very, very slowly – for several hours.
This recipe can be baked, in an oven-proof casserole, in a traditional oven or you can use a slow-cooker.
In the summer I tend to use the slow-cooker so that I don’t heat up the house. I did find, though, that in the slow-cooker it takes a little longer, so plan for 8-10 hours in the slow-cooker on low.
You can substitute the type of beans in this recipe if you have to. I prefer to use navy beans but if you can’t find navy beans you can substitute white pea beans or even blacked peas.
Give the recipe a try and let me know what you think.
