Our friend, Tony, brought these beans to a barbecue at our house two years ago and they blew me away. These beans are so tasty, so full of meat, so sweet and hearty, I might have "accidentally" tucked a container of Tony's leftovers deep into my fridge and then forgotten to give them to him at the end of the night. Later, I asked him if he'd please send me the recipe and lucky for all of us, he was happy to share it.
We have made these beans so many times since then, I couldn't possibly keep count. I've served them with Beer and Garlic Grilled Chicken, Memphis Style Dry Ribs, Garlic and Paprika Rubbed Steaks, and just about any other main dish you can imagine. These baked beans are fantastic as a side dish, but honestly, I could happily just eat the beans on their own. This recipe really is outstanding. Thanks again, Tony!
The BEST Slow Cooker Baked Beans
Yield: 16 servings
(printable recipe)
1 pound ground beef, cooked, crumbled, and drained
1 pound bacon, cooked
2 tablespoons bacon drippings
(3) 14 ounce cans kidney beans
(3) 14 ounce cans white beans
(3) 14 ounce cans Pork & Beans
3 small onions, about 2 cups worth chopped 1/2" or smaller
1 cup light brown sugar
1 cup ketchup
1/2 cup molasses
3 tablespoons yellow mustard
Drain all the beans, except for one can of Pork & Beans. Combine all ingredients in the crockpot and heat on HIGH for at least 4 hours or on LOW for 8 hours. Enjoy!
{originally published 5/20/14 - recipe notes and photos updated 7/14/16}
Here are some more side dish recipes you might like:
Balsamic Roasted Potato Salad by The Home Based Mom
Memphis Style Coleslaw by Barefeet In The Kitchen
Basil and Mint Melon Salad by The Noshery
Dill Pickle Pasta Salad by Cook Crave Inspire
Ranch Potato Salad with Bacon and Eggs by Barefeet In The Kitchen
Asian Coleslaw by Simply Recipes
Bagikan
The BEST Slow Cooker Baked Beans
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Oleh
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