I never cared much for baked beans when I was younger...
*Just Added* Adjusted recipe for KitchenAid Multi-Cooker - See Below
But, I LOVE them now! I love them as a summery BBQ side, I love to pile them on hot dogs and I even secretly eat them in toasted cheese sandwiches. (What, you haven't tried that?) I've been working on perfecting my recipe this summer. I finally have them just the way I like them - saucy, a little smoky, a little sweet and loaded with bacon! I used to bake them in the oven, but I think they're easier and even tastier when they're slow simmered in the slow-cooker.
Smoky & Sweet Slow-Cooker Baked Beans:
Smoky & Sweet Slow-Cooker Baked Beans Recipe:
Christina Verrelli - epicuricloud
¾ pound bacon, cut in ½-inch pieces
2 cups sweet onion, chopped
6 cans (15.5-ounce) navy beans* (I used Goya)
1¼ cup BBQ sauce (I used Sweet Baby Rays Original)
2 cans (8-ounce) tomato sauce
1 cup beer (I used Yuengling Lager)
¼ cup molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoons soy sauce
5 teaspoons smoked paprika
2 tablespoons cider vinegar
*Can substitute w/ great northern beans
In large skillet, cook bacon over medium heat until crispy, remove to paper towel-lined plate with slotted spoon and pour off all but 2 tablespoons bacon fat. Cook the onions for 5 minutes in remaining bacon fat in same skillet.
Drain and rinse beans in colander. Add to slow cooker. Add onion, bacon and all other ingredients.
Simmer in slow-cooker, covered, on high for 3 hours or on low for 6-7 hours.
Note: They freeze very well. If I’m not having a large crowd over, I usually divide them up and freeze them in smaller containers. You can thaw and reheat them in the microwave.
Thank you for spending some time in the cloud with me! I hope you enjoy the recipe! Tina ( :
Pin this one on Pinterest! ⬇