"dsi1" > wrote in message
...
> On Thursday, January 14, 2016 at 1:45:38 PM UTC-10, Dave Smith wrote:
>> I had success in the search for nay beans the other day. I was in a
>> grocery store to pick up a few things and looked for beans. I not only
>> found them... they were on sale. So I made a batch of baked beans
>> today. Unlike my very unsuccessful bean venture more than 30 years ago,
>> they were delicious. This recipe called for a pound of bacon, a
>> jalapeno pepper and a half tsp. of Cayenne pepper. I didn't have fresh
>> jalapeno so I used to pickled jalapenos. Given the volume of beans and
>> liquid, much of which was absorbed by the beans, they were surprisingly
>> hot.
>
> The beans I made in the slow-cooker were pretty good. The main problem was
> that the bacon turned awful after 12 or so hours of cooking. It turned
> into a dark fibrous material. The beans however, were fine. I used 2lbs of
> bacon for one pound of beans.
>
> This morning I put a chuck roast into the slow-cooker and let it run. It
> was great. The meat was injected with a solution of water, salt, garlic
> powder, MSG, and shoyu and cooked for 10 hours.
>
> I might cook more beans tomorrow. This time, I won't add the bacon until
> the beans are almost done.

I have not had that problem with the bacon and I have cooked them for as
long as 16 hours.