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New England Baked Kidney Beans in the Crock Pot

The scent of molasses and baked beans always takes me back to my grandmother’s cozy kitchen in Vermont. Every autumn, as the leaves turned vibrant shades of red and gold, she’d have a pot of these slow-cooked kidney beans bubbling away in her ancient crock pot. The sweet, smoky aroma would fill the house, promising a hearty and comforting meal that warmed us from the inside out. We’d slather them on slices of homemade brown bread, savoring each bite as the flavors danced on our tongues. It’s a memory I treasure, and a recipe I’m thrilled to share.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-24 hours
Total Time: 12 hours 20 minutes – 24 hours 20 minutes (including soaking time)
Servings: 8
Yield: About 10 cups
Dietary Type: Potentially Vegan (see ingredient notes)

Ingredients

2 lbs kidney beans, cleaned
1/2 cup sugar
2/3 cup molasses
6 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
1 large onion, cut in 1/2 or 1 large onion, diced small
1/4 lb salt pork, cut into 1-inch chunks (can be substituted with smoked turkey or omitted for a vegan version)
4 1/2 cups water, boiling

Ingredient Notes:

For a vegan version, omit the salt pork. You can add a few drops of liquid smoke to mimic the smoky flavor. Smoked paprika can also be used.
Molasses adds a deep, rich sweetness. Dark or light molasses can be used based on preference.
Adjust the sugar level according to your desired sweetness.
If you like a spicier kick, add a pinch of cayenne pepper.

Equipment Needed

Large bowl
Large crock pot (6 quart or larger recommended)
Measuring cups and spoons
Knife
Cutting board

Instructions

Rinse the dry kidney beans in cold water. Pick through them to remove any stones or debris.
Place the rinsed beans in a large bowl, and cover with at least 2 inches of cold water. Ensure all the beans are submerged.
Let the beans soak overnight (at least 8 hours) in the refrigerator. Soaking helps to soften the beans and reduce cooking time.
The next day, drain the soaked beans and rinse them thoroughly under cold water.
Place the drained and rinsed beans in a large crock pot. A 6-quart or larger slow cooker is recommended to accommodate all the ingredients.
Add the remaining ingredients to the crock pot: sugar, molasses, dry mustard, salt, pepper, onion (either halved or diced), and salt pork (if using).
Pour the boiling water over the ingredients in the crock pot. Ensure the beans are covered with water.
Cook on high for 12-14 hours or on low for 24 hours, or until the beans are soft and the juice is thick. The exact cooking time may vary depending on your crock pot.
Stir the beans occasionally during cooking, especially during the first few hours, to ensure the ingredients are evenly distributed and to prevent sticking.
Check the water level occasionally to make sure there is enough water in the crock pot. If the beans are starting to dry out, add more boiling water, about 1/2 cup at a time, until the desired consistency is reached.
Once the beans are cooked and tender, remove the salt pork (if used). If you used halved onions, remove them as well.
Taste the beans and adjust the seasonings if necessary. You may want to add more salt, pepper, or molasses to suit your taste.
Serve hot and enjoy!

Expert Tips & Tricks

For a richer flavor, consider using bacon instead of salt pork. Crisply fry the bacon, crumble it, and add it to the crock pot along with the other ingredients.
To thicken the sauce, mash a small portion of the cooked beans against the side of the crock pot with a spoon. This releases starch and helps to thicken the liquid.
If you’re short on time, you can use canned kidney beans. However, the flavor and texture will be different from dried beans. Reduce the cooking time significantly if using canned beans; they may only need a few hours in the slow cooker to absorb the flavors.
Don’t skip the soaking step. Soaking the beans is crucial for even cooking and helps to reduce gas. If you forget to soak them overnight, you can use the quick-soak method: cover the beans with water in a pot, bring to a boil, and then simmer for 2 minutes. Remove from heat and let them soak for 1 hour before draining and rinsing.

Serving & Storage Suggestions

Serve these delicious New England baked kidney beans hot as a main course or side dish. They pair perfectly with Boston brown bread, cornbread, or coleslaw. They also make a great addition to a potluck or barbecue.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage (up to 2-3 months). To reheat, simply warm them up in a saucepan on the stove or in the microwave. Add a splash of water if they seem dry.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	345 kcal	17%
Total Fat	2.5 g	4%
Saturated Fat	0.5 g	3%
Cholesterol	0 mg	0%
Sodium	750 mg	33%
Total Carbohydrate	65 g	24%
Dietary Fiber	15 g	54%
Sugars	25 g	–
Protein	15 g	30%

Variations & Substitutions

Smoked Turkey: Substitute the salt pork with smoked turkey for a leaner, equally flavorful option.
Maple Syrup: Replace some of the sugar with maple syrup for a distinct New England twist.
Vegetarian Option: Omit the salt pork entirely and add a tablespoon of smoked paprika and a few drops of liquid smoke to enhance the smoky flavor. Consider adding diced carrots and celery for added texture and nutrition.
Spicy Beans: Add a pinch of cayenne pepper or a chopped jalapeño for a kick.
Different Beans: While this recipe is specifically for kidney beans, you can experiment with other types of beans, such as navy beans or pinto beans. Keep in mind that cooking times may vary depending on the type of bean.

FAQs (Frequently Asked Questions)

Q: Can I use canned kidney beans instead of dried?
A: Yes, you can use canned kidney beans, but the flavor and texture will be different. Reduce the cooking time significantly, as canned beans are already cooked.

Q: Do I have to soak the beans overnight?
A: Soaking the beans is highly recommended for even cooking and to reduce gas. If you’re short on time, use the quick-soak method.

Q: Can I add other vegetables to the beans?
A: Absolutely! Diced carrots, celery, and bell peppers can be added for extra flavor and nutrition.

Q: How do I know when the beans are done?
A: The beans are done when they are soft and tender, and the juice has thickened. Taste them to ensure they are cooked to your liking.

Q: Can I make this recipe in a smaller crock pot?
A: Yes, if you have a smaller crock pot, cut the recipe in half and adjust the cooking time accordingly.

Final Thoughts

I hope this recipe brings you as much comfort and joy as it has brought my family over the years. These New England baked kidney beans are a testament to the simple pleasures of slow-cooked, flavorful food. So, gather your ingredients, dust off your crock pot, and prepare to be transported to a cozy New England kitchen. Don’t hesitate to experiment with variations and make this recipe your own. And be sure to let me know what you think – I’d love to hear about your experience! Serve them alongside some grilled sausages and crusty bread for a complete and satisfying meal. Enjoy!

New England Baked Kidney Beans in the Crock Pot Recipe