If you haven't made baked beans in a slow cooker, you are seriously missing out! This isn't your grandmother's old-style recipe; we're talking about a mixture of four beans: pork and beans, red beans, pinto beans, and kidney beans.
This bean combo adds great texture to the dish. When you let them cook slowly, that amazing sauce (think smoky, sweet, and a little tangy) gets soaked up by every single bean. It's the definition of set-it-and-forget-it cooking, and the result is this rich, caramelized dish that tastes a million times better than anything you can pull out of a can.
Slow Cooker Baked Beans
Serves 8
Ingredients:
1 28-ounce can pork and beans
1 16-ounce can red beans, drained
1 16-ounce can pinto beans, drained
1 16-ounce can kidney beans, drained
6 slices of bacon, chopped
1 cup ketchup
½ cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon cumin
¼ teaspoon garlic powder
⅛ teaspoon mustard powder
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
Instructions:
1. Add the pork and beans, red beans, pinto beans, and kidney beans to the bowl of your slow cooker.
2. Add the bacon, ketchup, brown sugar, molasses, Worcestershire sauce, and mustard. Stir to combine.
3. In a small bowl, mix together the paprika, salt, sugar, cumin, garlic powder, mustard powder, black pepper, and cayenne pepper. Add spice mixture to the bowl of the crock pot and stir to combine.
4. Cook on low for 6 hours or high for four hours, stirring occasionally.
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