Slow Cooker Baked Beans and Corn Bread

The cold and rain that we’ve had the last few days has inspired me to drag out the Crockpot. I love to cook in the slow cooker because not only is it super easy…the smell in the house is amazing.

The kinds and I are going to be in and out all day so I thought this recipe would be perfect.

 

2 cups dried beans (navy or pinto)

1/2 pound bacon (or left over ham or a hammock )

1 onion, finely diced

2 cloves of garlic finely chopped

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1/4 cup brown sugar
1 cup of hot water

Soak beans overnight in water. Drain and rinse.

Toss the rest of the ingredient into the slow cooker and let it cook for most of the day. All slow cookers are different. My mom’s you have to leave on high to get it to boil—mine will boil on low and sometime burn on high. So set yours accordingly. You may have to add a little water throughout the day.
 

For the corn bread I use a gluten free mix by Red Mills. Sometimes I doctor it up by adding a small can of chilies, or a half of can of drained corn, or even some piece of diced ham.

If I know we are going to eat the corn bread muffins with honey I just make it plain.

* One thing I’ve noticed about this mix is I have to add more liquid than it calls for. Every single time...so make sure the batter isn't too thick when you make it.