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Greta

Slow Cooker Baked Beans with Bacon

Classic baked beans with five types of beans, crispy bacon, and real maple syrup. Slow cooked until thick and rich. Perfect with Easter ham or summer BBQ.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 6
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 16 oz. thick-cut bacon cut into small pieces
  • 1 medium sweet onion chopped
  • Sea salt and black pepper to taste
For the Beans:
  • 1 15.5- oz. can red kidney beans drained and rinsed
  • 1 15.5- oz. can dark red kidney beans drained and rinsed
  • 2 15.5- oz. cans great northern beans drained and rinsed
  • 2 15- oz. cans black beans drained and rinsed
For the Sauce:
  • 6 oz. tomato paste
  • 2 T. Dijon mustard sugar-free
  • ΒΌ t. liquid smoke gluten-free
  • 1 c. real maple syrup
  • 2 c. chicken broth preferably organic

Equipment

  • Slow Cooker minimum 6 qt

Method
 

  1. Brown bacon and onion: Add chopped bacon and onion to a large skillet. Season with salt and pepper. Cook over medium heat, stirring occasionally, until bacon is crispy and onion is soft, 10-15 minutes.
  2. Drain excess grease: Remove skillet from heat and carefully drain off most of the bacon fat. Set aside.
  3. Combine in slow cooker: Add all five types of drained and rinsed beans to a 6-quart or larger slow cooker. Add the bacon and onion mixture.
  4. Add sauce ingredients: Top with tomato paste, Dijon mustard, liquid smoke, maple syrup, and chicken broth. Stir everything together until well combined.
  5. Cook: Cover and cook on high for 4 hours or low for 8 hours.
  6. Finish: Remove lid and stir to combine. The sauce should be thick and glossy. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.