Slow Cooker Barbecued Beans
These tangy beans travel well – transport in the same pot they're cooked in and they'll stay hot for serving.
1/2 pound bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup mild-flavor (light) molasses
1 tablespoon cider vinegar
1 teaspoon ground mustard
2 (15.5 ounce) cans great northern beans, drained, rinsed
2 (15 ounce) cans black beans, drained, 1/2 cup liquid reserved
In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on LOW heat setting 3 to 4 hours.
Preparation Time: 20 minutes
Cook Time: 3 hours
A tablespoon of cooked bacon pieces can be saved to garnish the top of beans at serving time.
Decrease the brown sugar to 1/4 cup if you prefer beans that are less sweet.
Amount per serving: Calories 290; Calories from Fat 25; Total Fat 3 g; Saturated Fat 1 g; Trans Fat 0 g; Cholesterol 5 mg; Sodium 590 mg; Total Carbohydrate 51 g; Dietary Fiber 10 g; Sugars 18 g; Protein 13 g; Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 1 Very Lean Meat; Carbohydrate Choice 3 1/2
Recipe Courtesy Of
Taste of Home