Directions:
1. Start by placing your pre-soaked beans into the slow cooker. Remember, they’ll need room to expand, so ensure your cooker’s got enough space.
2. Throw in that chopped onion and minced garlic – the cornerstones of flavor town.
3. In a sweet embrace, mix molasses, brown sugar, maple syrup, tomato ketchup, dry mustard, smoked paprika, black pepper, and cayenne in a bowl, then pour it over the beans.
4. Add your chopped bacon (or ham hocks) on top; it’s going to give everything a rich, smoky taste.
5. Cover everything with about 4 cups of water. The beans should be well submerged, so if they look a little thirsty, don’t hesitate to add a touch more water.
6. Cover the slow cooker, set it on low, and let those beans do their magic for about 6 to 8 hours. You’ll know they’re done when they’re tender and the sauce is nice and thick.
Variations & Tips:
– For our vegetarian friends, skip the bacon! Instead, add a dash more smoked paprika or some liquid smoke for that depth of flavor.
– If you’d like your beans a little sweeter, feel free to add more brown sugar or maple syrup to taste.
– And a little tip from me: sometimes I like to add a splash of apple cider vinegar at the end for a tangy contrast to the sweetness.
– Lastly, beans are great meal planners. You can freeze portions for quick sides on busy nights; just thaw and gently reheat.
With a little bit of love and some patience, your family and friends will be diving into a dish that’s been a symbol of home-cooked goodness for as long as any of us can remember. Enjoy, darlings!
