Barbecued Beans

No picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering.

Yield

12 to 15 servings

Ingredients

1 pound dried navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onions
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce

Directions

Place beans in a large saucepan; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.

In a 5-quart slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8 to 10 hours longer or until beans are tender.

Estimated Time

Preparation Time: 5 minutes + standing
Cook Time: 10 hours

Nutritional Information

1 serving (1 cup) equals 220 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 762 mg sodium, 33 g carbohydrate, 8 g fiber, 11 g protein.

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