Crock pot beans - semi-homemade & tangy-sweet
Serves: 12-14
These barbecue beans have more tang than sweet and are a nice, tasty change from regular beans. Crock pot preparation makes them a quick and easy go to recipe with no fuss.
  • ⅓ C ketchup
  • ⅓ C molasses
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp prepared yellow mustard
  • 2 Tbsp Worcestershire
  • 2 Tbsp smoked paprika
  • 4 strips of bacon, diced
  • 1 large onion, diced
  • 2 - 15oz cans reduced sodium pinto beans, rinsed and drained
  • 2 - 15oz cans Northern beans, rinsed and drained
  • 2 - 15oz cans kidney beans (or use any combination of beans that you wish)
  1. Add the first six ingredients to the crock pot and stir.
  2. Saute bacon until fat begins to render and bacon begins to brown. Drain well, reserving 1 Tbsp fat.
  3. Add diced onion and brown a bit.
  4. Transfer bacon and onion to crock pot and add you favorite combination of beans.
  5. Mix well and cook on low for 4 hours or on high for 2 hours.
Recipe by Passing The Relish at