If you're looking to impress dinner guests or just craving a hearty staple, slow-cooked baked beans are basic but brilliant. With layers of flavor from bacon to brown sugar, these beans don't disappoint.
1 pound navy beans
4 slices bacon, finely chopped
1 medium onion
2 cloves garlic, minced
1/2 cup apple cider vinegar
1/2 cup ketchup or barbecue sauce
1/2 cup light brown sugar
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 dash hot sauce
Soak beans several hours or overnight with water to cover. Drain and rinse beans, and add to crockpot with rest of ingredients.
Cover and cook on low for 6-8 hours, until beans are tender. Season to taste with salt and pepper.
Serve immediately or refrigerate for up to 2 days.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
Wanting to try this recipe
October 28, 2013
These turned out great. I cooked them for about 10 hours on low because I was gone all day and they were perfectly done.
July 29, 2009
Tangy and a bit spicy. I made this recipe using bottled barbecue sauce. The only thing I would change is to simmer the beans in water for about an hour prior to placing in the slow cooker. The beans did not soften up enough on a low setting after cooking for over 20 hours. Good overall taste.