This article brought to you by Mountains Community Hospital and Attorney Nancy Wallace.
By Victoria Heerschap
To make a traditional batch of baked beans, the beans would be placed in a heavy pot and baked in the oven all day long. Faster methods include stewing them on the stove top, but I prefer the convenience and freedom that a slow cooker allows. Using the slow cooker to make baked beans affords all of the quick comfort of stewing your beans with the benefits of the low and slow oven method. You can still attain the thick and hearty, old-fashioned flavor of traditional baked beans when you slow-cook them to perfection!
Take these beans along on your next picnic, cook-out, or potluck. This time-honored side dish is sure to steal the show!
Slow Cooker Baked Beans Recipe
Ingredients:
2 – 15 oz. cans Navy beans
½ lb. bacon – chopped
¼ cup onion – diced
2 tbsp. cup ketchup
½ cup maple syrup
1/3 cup brown sugar
1 tsp. dry mustard
1 tbsp. apple cider vinegar
1 cup water
1 tsp. salt
½ tsp. pepper
Directions:
Heat a skillet over medium/high heat and cook the bacon until crisp. Remove the bacon to a paper towel to drain, then add the onion to the skillet and cook for 2 minutes.
Add the onion and bacon to the crock of your slow cooker.
Drain and rinse the Navy beans, then add them to the slow cooker along with the ketchup, maple syrup, brown sugar, dry mustard, vinegar, salt, pepper, and water.
Cook on low for 6 – 8 hours.
