Barbecued Beans

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

Prep: 20 min | Total: 3 hr 20 min | Yield: 12 servings

Ingredients

• 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

Instructions

1. In 10 inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
2. In 3 1/2 to 4 quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid.
3. Cover; cook on LOW heat setting 3 to 4 hours.

Notes

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.

Attribution

Recipe and photo used with permission from: Betty Crocker