Tuesday, March 1, 2016

Slow Cooker Baked Beans


6 slices bacon, cut into 1-inch pieces 
1 large onion, peeled and chopped 
1 large green bell pepper, seeded, ribs removed and chopped 
3⁄4 cup barbecue sauce   
1⁄4 to 1⁄2 cup packed light brown sugar 
2 tablespoons tomato paste 
2 tablespoons spicy brown mustard 
2 tablespoons apple cider vinegar 
3 15-ounce cans white beans, drained and rinsed 
1⁄2 cup chicken broth
Salt and black pepper, to taste                  


1. In a large skillet, cook the bacon over medium-high heat until it is slightly browned, about 4-6 minutes. 
Add the onion and pepper and cook, stirring occasionally, 
until they are softened and the bacon is crisp, 4 to 6 additional minutes.

2. Scrape the bacon and vegetables into a slow cooker. 
Add the barbecue sauce, sugar, tomato paste, mustard, vinegar, 
beans and broth to the slow cooker and stir to combine.

3. Add salt and pepper, to taste. Cover and cook for 4 to 6 hours on low heat.

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