Wednesday, March 23, 2011

Slow-Cooker Baked Beans

Slow-Cooker Baked Beans
Servings: 8 or so?

1 lb navy beans, sorted and soaked according to package directions
1 white onion, chopped
1/2 lb. bacon, sliced and cooked, fat reserved for slow-cooker
1 32-oz bottle of ketchup
1 c. sugar
2 Tbsp. molasses
1/4 c. apple cider vinegar
1 c. water
1/4 c. mustard
2 Tbsp. Worchestershire sauce
1/2 Tbsp. cayenne pepper, or to taste
2 Tbsp. garlic powder
1 Tbsp. paprika
1 tsp. salt
1 tsp. pepper

Cook beans in water according to package directions. You want them to be al dente before putting them in the slow-cooker. Once they’re cooked, drain the beans and add all other ingredients to the slow-cooker. Stir to combine and cook on low for 8-10 hours, or on high for 4-5 hours.

NOTES: We haven't tried this recipe yet.

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