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Slow Cooker Barbecued Beans recipe

These tangy beans travel well—transport in the same pot they’re cooked in and they’ll stay hot for serving.

Slow Cooker Barbecued Beans

PREP TIME 20 Min
TOTAL TIME 3 Hr 20 Min

SERVINGS 12

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 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) 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.

Recipe and photograph courtesy of Betty Crocker.

Comment: I added one medium green bell pepper, minced, to this recipe. I used 1 can French-cut green beans (drained), 1 can great northern beans (drained), 1 can black beans (1/2 cup liquid reserved), and 1 can pinto beans, drained.