This week, lets bring a bit of summer indoors. These baked beans taste great, make your house smell wonderful and are good addition to your own dinner or a holiday potluck party.
2 pounds Navy or Great Northern Beans
1 teaspoon Baking Soda
28 oz (2 12 oz bottles) Hard Apple Cider
1/2 pound Bacon, cut into small pieces
1/2 Shallot, chopped
1 cup dark Molasses
1 cup dark brown Sugar
1/4 cup Maple Syrup
1/3 to 1/2 cup good Balsamic Vinegar
2 teaspoons Worcestershire Sauce
1/2 teaspoon Paprika
1 teaspoon granulated Garlic
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Mustard Powder
3 cups hot Water
Place your beans in a large pot, add the baking soda and enough water to cover by a couple of inches. Bring to a boil and boil 5 minutes or so. Turn off the heat and let the beans stand for an hour or two. Drain the beans.
Add the beans and all of the other ingredients to your crockpot. Cook for 10 to 12 hours. For this set to High for 4 to 6 hours, then turn down to low for the remainder of the time. Stir periodically if you’re home. you can also cook these over night, just set to low, stir in the morning and off and on during the day so they don’t stick or burn to the bottom of the crock.
Add salt and pepper to taste.