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Slow Cooker Baked Beans
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Brief Description
Combination of pinto, lima and red kidney beans cooked with bacon, onion, and seasonings.
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Main Ingredient
beans
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 75 min(s)
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Cook Time: 660 min(s)
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Recipe Type: Public
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Source:
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Tags:
Slow Cooker Dairy-Free Crockpot Large groups Tailgating Potluck
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Notes:
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Posted By: mssavy
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Posted On: Dec 29, 2015
Number of Servings:
Ingredients:
- 1 pounds - dried pinto beans sorted and rinsed
- 1 cups - dried large lima beans sorted and rinsed
- 1 cups - dried light red kidney beans sorted and rinsed
- 1/2 pounds - bacon cut into 1/2-inch pieces
- 2 cups - chopped yellow onion
- 1 tablespoons - minced fresh garlic
- 1/2 cups - cane syrup such as Steen's
- 1/2 cups - firmly packed dark brown sugar
- 1/2 cups - ketchup
- 3 tablespoons - yellow mustard
- 2 tablespoons - tomato paste
- 2 tablespoons - Worcestershire sauce
- 2 tablespoons - apple cider vinegar
- 4 teaspoons - kosher salt
- 1/2 teaspoons - crushed red pepper
- 2 cups - water
Directions:
1. In a large Dutch oven, add beans and water to cover by 4 inches. Bring to a boil over medium-high heat; cook 2 minutes. Turn off heat and let soak 1 hour.
2. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan. Reserve 3 tablespoons rendered bacon fat.
3. Drain beans and rinse. In a 4- to 6-quart slow cooker, place beans. Add bacon, reserved rendered bacon fat, onion and garlic.
4. In a medium bowl, whisk together cane syrup, brown sugar, ketchup, mustard, tomato paste, Worcestershire, vinegar, salt and red pepper. Pour mixture over beans. Add 2 cups of water, stirring to combine.
5. Cover and cook on low until tender, 10 to 12 hours, stirring occasionally.
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