Baked Beans Recipe

Method 1: Place the beans in a large bowl and cover with 2-inches of cold water. Soak for 8-12 hours, then drain and rinse.

Method 2: Place beans in a large pot and cover with 1-inch of water. Bring it to a boil, then remove it from the heat. Let it soak for 1 hour, then drain and rinse.

Add the chicken broth, water, ketchup, sugar, molasses, Worcestershire sauce, hot sauce, and seasonings to a medium saucepan over medium heat and stir until well combined. Remove from heat.

Cut the bacon in half and arrange 4 halves on the bottom of the slow cooker. Top with half of the drained beans, then sprinkle the onions on top. Add remaining beans, and then pour the prepared liquid on top. The liquid should just cover the beans. (Otherwise, add a little more water.) Top with 4 remaining bacon halves.

Cook on low for 8 hours.

Remove the bacon from the top of the beans and roughly chop them, then add them back. (If desired, you can stir the beans and retrieve the bacon from the bottom as well.)

Place 2 tablespoons cornstarch in a small container with a lid. Add 2 tablespoons cold water. Cover and shake to thoroughly combine.

Stir in the cornstarch slurry. Add up to ¾ water if more liquid is preferred. Set heat to high. Cover and let it heat through for 15 minutes, then check on them again. (Mine are usually ready at this point.) Continue to let the beans cook until your desired consistency is obtained.

Serve! The beans will thicken even more upon standing.