Conference turris::cooks

    If you're starting with raw dried beans, they need to soak in water for
    a long time (like overnight) before even beginning the cooking. Most
    bean recipes in cookbooks like Joy of Cooking give you the info you
    need. Is this what you've tried already? 
    
    - Mike

    I recently made up a crock-pot full of baked beans, and they turned
    out quite well - except for the ones on the top. Those were above
    the liquid level, and they dried out a bit. Since crock pot
    temperatures are fairly low it may have been that there wasn't enough
    steam to keep the top layer moist. (I did soak the beans overnight
    first, by the way.)
    
    If your recipe calls for liquid that covers the beans, this shouldn't
    be a problem. If not, then perhaps stirring every now and then would
    help (though that does interfere with the joys of using a crock
    pot in the first place). Anyone have any other ideas?

    -b

    For those of you who have a microwave and forget to soak the beans
    or decide at the last minute to use them, place the beans in a bowl.
     Add enough water to just cover them and put them in the microwave
    for approx. 5-10 minutes on high.  Almost instant soft beans.  
    
    Manina
    

    Since the idea of making a pot full of beans always comes upon me
    spontaneously, I never have the opportunity to soak them overnite.
    I use a method I found on the back of a package of beans.
    
    Put the beans in a pot of cold water.  Bring the water to a boil.
    Boil for 2 minutes.  Turn off heat and let sit for 1 hour.  Drain
    beans and continue with whatever recipe you are using.
    
    I've found that beans softened this way do tend to cook a little
    faster than those soaked in water overnight.  You may want to
    check on them while fixing your favorite recipe to keep them
    from overcooking.
    
    Gee, I'm almost sorry it's summer.  A crockpot of beans doesn't
    appeal as much in summer.  Oh well, maybe a cold bean sandwich.
    
    					Enjoy,
    						Donna
                                                     

    I have discovered if I cover the crockpot with a dishtowel will
    cooking anything the steam doesn't escape nearly as fast and foods
    are much more moist.  This works equally as well for beans as it
    does roasts!
    
    Deb
    

    OK all you crockpot bean people.....how about publishing a recipe
    for the beans?????  Just got a crockpot (really dont know why I
    bought it) and know it makes good beans.....so now that I know
    how to prepare the beans, what do I add to them to make them
    so yummy?????
    
    Rick

Whether it's from scratch, or B&M, try doctoring the recipe with the following:

add maple syrup in addition to molasses (substitute for part of the molasses)
use a good quality Vermont syrup, the grade b dark amber, if you can find it, 
since it has more maple flavor and less sweets (for cooking)

instead of/in addition to the usual pork fat, use a good grade thick slice \
bacon, diced, and browned with chopped onion

add a spoon or 2 of tomato paste 

and, for a real piece of resistance, add minced jalapenos (seeds and all) for 
a real firey dish, or float whole jalapenos (with stems) pricked with a fork 
for a mild zing, and put the whole peppers in serving that you are giving to 
the folks that have the asbestos shorts.


						     
							- JP

    I'm fairly new to this notes file (still trying to read all the
    previous notes), but I would like to add a few hints for baked beans...
    
    I usually take two small onions (minus the brown outer-layers) and
    put them in the bottom of my crock pot (or bean pot if I'm feeling
    nostalgic).  Also, dry mustard is a necessary ingredient as far
    as I am concerned.
    
    Another thing that I tend to do is check the salt pork every time
    I go to the store... occasionally you can find some that looks better
    than some of the bacon that is sold.  Then I just freeze it until
    I'm ready to use it.
    
    I also saw one of the "channel 2" cooks (not sure which one) add
    baking soda to the water that they boiled the beans in.  Supposedly
    it was to take away the "something" that makes people "gassious".
    Not sure if it works though.
    
    My family usually debates whose baked beans are the best.  Then
    when they've eaten all of the beans, they say they're not sure, better
    make another batch!
    
    RHD