On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>If you do them overnight at low temperature in a "decent" slow cooker
>(not like the horrible Rival Crock Pot that I trashed when it burnt up a
>batch of beans)the evaporation is fine. The beans caramelize to a rich,
>dark brown and I have never been able to see or taste the difference
>between slow-cooker and oven. The Hamilton Beech that I have has a
>small hole in the lid for the temperature probe to go and that little
>hole allows evaporation.

I was wondering about this. I have my mother's recipe that I
occasionally use. It cooks for a good 8-12 hours in the oven, but I
am disinclined to use the oven during the summer, unless I absolutely
have to.

However, I do want to fix some baked beans for the 4th...so I had been
wondering about the slow cooker. I do have a Rival though.....

Christine