A delightful twist on a classic New England dish, these slow-cooked kidney beans are rich, flavorful, and perfect for any occasion.
Rinse the dried kidney beans under cold water and place them in a large bowl. Cover with water and let soak overnight.
Soaking the beans overnight reduces cooking time and improves their texture.
Drain and rinse the soaked beans. Transfer them to the crock pot.
Rinsing the beans after soaking removes any residual starch.
Add the brown sugar, molasses, dry mustard, salt, pepper, chopped onion, and bacon to the crock pot.
Chop the onion finely to ensure it blends well with the beans.
Pour in the water and stir everything together. Cover and cook on low for 8-10 hours or until the beans are tender.
Check the beans occasionally and add more water if needed to prevent drying out.
Once cooked, taste and adjust the seasoning if necessary. Serve warm and enjoy!
Serve with a slice of cornbread for a classic pairing.
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