Dressed Up Slow Cooked Canned Baked Beans Recipes

SLOW COOKER BOSTON BAKED BEANS RECIPE

Steps:

• Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.
• In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, brown sugar, pepper, salt, garlic, and apple cider vinegar.
• Pour the sauce over the beans, onions, and bacon. Stir to combine.
• Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.

SLOW COOKER BAKED BEANS USING CANNED BEANS

Steps:

• Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker until smooth. Stir beans, green bell pepper, onion, and ham into barbeque sauce mixture.
• Cook beans on Low for 8 to 12 hours until thick.

BETTER BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
• Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

DRESSED UP, SLOW COOKED CANNED BAKED BEANS

Steps:

• Place beans in saucepan.
• Add diced jalapenos, with juice (add as much juice as you prefer, based on how spicy you want it).
• Add bacon and brown sugar.
• Stir well.
• Bring to a boil and then turn down heat to simmer.
• Simmer for one hour, or more.

BETTER THAN BEST BAKED BEANS!

Steps:

• Fry bacon in frying pan.
• I cut into bite sized pieces with scissors before frying.
• As bacon fries, chop onions.
• When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
• Saute onions in bacon fat til translucent.
• Pour into strainer, but not necessary to rinse or pat with paper towel.
• For me, straining is enough.
• Pour canned beans into 6 Qt Crockpot.
• Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
• Stir often.
• Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
• If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
• They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
• I taste them often as they're cooking and add more salsa and/or cumin to taste.
• We like to taste the cumin, but if you don't that's ok.
• Recipe is easily halved or doubled.
• I never measure anything- I add all ingredients for our taste preferences.
• Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
• Leftovers are great the next day!

THICK & RICH CANNED BAKED BEANS

Steps:

• Preheat oven to 350°
• In a 12-inch cast iron skillet over medium heat cook bacon until crispy. Remove with a slotted spoon. Drain all but 2-3 tbsp of bacon grease.
• Add onion, peppers, garlic, and jalapeno and cook for 4-5 minutes, until tender.
• Add remaining ingredients except for 1 can of beans. Stir well. Then add in the last can and stir carefully. The pan will be very full.
• Place cookie sheet or large piece of tin foil on the oven rack just underneath skillet, then carefully place skillet in the oven. Bake for 35-45 minutes, until thick and bubbly.
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