"Janet Wilder" > wrote in message
...
>

<Snip>

> Thanks for that. I saved it. I'm making a big batch of baked beans for a
> pot luck on July 4th, though I'll be using the crockery cooker instead of
> the oven. I like the proportions of molasses, sugar and mustard in your
> recipe so I'll give it a try.
>
> I soak my beans overnight then cook them with bacon before I crock-cook
> them. I just substitute the slow-cooker for the oven. Uses less
> electricity and keeps the kitchen cooler.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

I have tried both ways Oven, & slow cooker.

IMHO the evaporation that takes place in the oven and the shape of a bean
pot makes a difference to the final product.

Slow cookers tend to be a sealed environment not allowing for evaporation. I
think as the sugars in the molasses & brown sugar (white sugar & Molasses)
caramelize it creates the rich brown color and "almost burnt" flavor that
are present on Old Fashioned beans.

It is that Old fashioned flavor & rich sauce I was looking for.


--
Old Scoundrel

(AKA Dimitri)