What difference will there be in my "baked beans" if I cook them on the stove top instead of baking them?

You probably could get a similar result on a stove top, but if I had the option, I think a slow cooker or crock pot would be better. BTW, you have my mouth watering.

:D. Concerns about the crock pot…it doesn’t really get hot enough to boil down unless you have the lid on, then it can’t boil down because you have the lid on….Any suggestions?

The oven surrounds the pot with the mixture in it, stove is only on the bottom of the pot. It would be more likely to scorch from the brown sugar in the pot on the stove top.

I always do mine on the stove top. I sautee hot peppers, onion and garlic, then add a can of baked beans. I also add a little brown sugar or rootbeer as a sweetener. Tasty every time.

M. I didn’t think of that….the sugar scorching. I use quite a bit of sugar, actually.

If I vented the lid on the crock pot, would it boil down?

Know what else I’m making @Yetanotheruser? Can of sockeye salmon, 8 oz cream cheese, 1 bunch of green onions, chopped, 1 tbls smoke sauce, 1 tbls lemon juice. Eat with Town House crackers!

Rootbeer? Wow. That might be awesome!

I got root beer. I can NOT wait to try these beans tomorrow!

Wow, @Dutchess_III . Can I come over?

There is a street hot dog vendor in Denver called “Biker Jim”“http://bikerjimsdogs.com/cart. One of his “secrets” is that he carmelizes his onions in Coca-Cola.

Oh boy! I’m learning all kids of fun stuff!

Sure. Go to Grand Lake in Oklahoma. Be there by noon. Drive around with your windows down yelling “DUTCHESS! DUTCHESS!! IT’S YETANOTHER USER!!!” We’ll be all gathered under one of the pavilions. I’ll know it is you because we Fluther people just know our own like that.

The beans won’t scorch if you keep an eye on them and stir them often. It’s easier if you have a cast iron skillet.

I was making beans once and didn’t have sugar to add so I added rootbeer. It was pretty good.

I added both.

Well….I went with the crockpot….IDK. Maybe I should put them on the stove? I DON’T KNOW WHAT TO DO!

If you don’t feel like keeping an eye on the beans then use the crockpot and go get yourself a beer and relax. :D

You sensed, that did you! :D Yeah, boy. Looong day. Had a job interview at 9:45. Got home, ate real quick, started to head out to shop for the food for the family reunion tomorrow, got intercepted by Chris and his gang, so came back home before I made it to the store and kept an eye on them while Dad ran an errand….then back to the store. Start prepping everything, only to find out OF ALL THINGS we are out of brown sugar!

And what happened to that “What Jelly would you like to meet?” question? It was just starting to get fun, with a buncha butt pinching and leering! LOL!

I like these ideas. I love baked beans made from scratch with dry beans in the oven. It’s a major time investment but soooo good.
@Dutchess_III You pinched my butt and boom the question was gone.

Damn! Was it good for you?

Oh, I cheat and use Van Camps pork and beans, but they ARE good. I hope this crockpot thing works. It would be a lot easier to keep an eye on everything, rather than pulling them in and out of the oven. Since I got out of the hospital in 2012 it’s been hard to find my baked bean groove. The last batch (before this one) was the best since then. Everyone started yelling “THE BEANS ARE BACK!!!”

Yes it was good. I was getting some mean side affects at the time and you made me smile. I’m looking for a crockpot recipe.

:D Good!

Well, they’re already in the crockpot. My concern is, if you take the lid off, will it stay warm enough to continue to boil down so they get thick and yummy? Or can I just leave the lid cracked?

You can take the lid off for a second to stir or something, but for the most time try to leave the lid on.

K. Gives @Adirondackwannabe a leering look of thanks.

Look what I have simmerin’ in my cast iron skillet. I added a red bell pepper and a jalapeno from the garden.

Cheers!

Instant drool. That looks so good.

Thank you. I love it when we have fresh veggies from our garden.

That’s the biggest thing I miss in the Winter.

@Dutchess_III I have a recipe for you. I’ll get it to you tomorrow.

Put them in a Crockpot, with a liner.

One of the suggestions I’ve read for slightly venting the crockpot would be to insert a chopstick.

This allows enough room for some evaporation without wrecking the heat buildup and throwing off the temperature too much. Obviously, have the crockpot set to High.

If you want control, you need something with a lot of thermal mass to resist temperature changes and allow for more even temperatures. Thick ceramic (as most crock pots use) does this well, but the only other thing that really does is cast iron. Regular pots and pans tend to change temperature quickly, resulting in a loss of control.

Crockpots don’t generally get hot enough to scorch much of anything, at least not so long as it has any sort of moisture content. My wife has done the soda thing in hers on a few roasts and it’s never had a problem.

If you want to go stovetop, you really need a Dutch Oven.

@Tropical_Willie I’ve seen quite a few crock pots that only heat from the bottom as well, like the one I have. The real secret is that the (thick) ceramic distributes the heat evenly, thus the crock gets just as hot at the top as it does near the heating elements. Good, thick cast iron does the same thing, though considerably slower.
Aluminum, the second-best metal for computer heat sinks after copper, also distributes heat evenly, but generally loses it rapidly. Given the ratio of volume to surface area and how that causes the sort of temperature variations you seem to want to avoid, aluminum only really works for griddles and shallow pans.
Stainless steel is prone to “hot spots” unless it’s copper-clad, and pretty much anything less than 1/8” thick is prone to temperature fluctuations.

My beans were an absolute hit! They were scraping the sides!

From now on, it’s the crockpot. I learned,though, that you can leave it on high with the lid off and it does a slow roil which is exactly what I want.

@jerv

I have had things scorch even with plenty of liquid (such as tomato sauce) anytime I’ve used other brands than the original.

And, even tho we, the general public, tend to generically call any kind of ceramic slow cooker a “Crockpot”, companies which sell them are legally prohibited from doing so.

Rival is the original developer of the crockpot and the only company legally allowed to use their trademarked term of Crockpot. All other companies must use another term (usually slow cooker).

For me, I’ve found that other brands have different temperature ranges from Rival’s Crockpot and thus problems with scorching.

So, for me, after negative results from other brands, I limit my thrift shop purchases to ONLY Rival Crockpots. Nothing else gets it quite right the way the way Rival does.

Ive never had a food disaster in a Rival crockpot but can’t say the same for other brands.

@Buttonstc It may be luck then, but our Hamilton Beach has treated us well. Maybe it has the same temperature range? Still, I know what you’re saying as we have had a couple (at least one of them being a Rival) in the past that ran way too hot or otherwise had temperature issues that made us glad we didn’t pay much for them.

Of course, cooking times vary a bit anyways, so when you see a time listed on a slow-cooker recipe, that applies only if you own the same brand/model and live at roughly the same altitude as the person making the recipe. Accordingly, my wife and I take the recommended times as a guideline rather than an absolute.

We haven’t had a food disaster yet regardless of brand, though that may be simply due to my wife’s vigilance.

Scampering to go read my crock pot…...................................................................................
IT’S A RIVAL!!!

Beans