Slow Cooker Baked Beans Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Combination of pinto, lima and red kidney beans cooked with bacon, onion, and seasonings.

    Main Ingredient:

    beans

    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 1 hour(s) 15 min
    Cook Time: 11 hour(s)

    Source

    Taste of the South magazine

    Posted By:

    mssavy

    Posted On:

    December 29, 2015

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