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Slow Cooker Hot Beans

Slow Cooker Hot Beans

This coming weekend is Memorial Day weekend, which is the unofficial beginning of summer. While the official start date of summer is June 21 the season is upon us. Many people gather for backyard barbecues, picnics, or some beach time. Here is a recipe that is perfect for whatever you do this weekend; Slow Cooker Hot Beans.

My family has been making this recipe as long as I can remember. The Slow Cooker Hot Beans recipe  was passed down from a family friend. As a child I didn’t like it. First of all this recipe packs some heat. Second, I did not like baked beans as a child.

My preferences as a child did not stop my parents from making and taking this dish to almost every single potluck or gathering. They both loved it and apparently so did their friends. It became the dish that people requested them to bring.

As I grew up and my palate matured I realized that this is a wonderful dish. I make it several times during the summer and definitely take it to barbecues and potlucks. Slow Cooker Hot Beans is not only tasty, but it is easy to make. Being a slow cooker dish it is also easy to take anywhere.

The Slow Cooker Hot Beans can be made in advance, which gives the flavors time to mingle and meld together. It can be reheated in the slow cooker and ready to take to the party.

A wonderful addition to any summer feast, these Slow Cooker Hot Beans will be a hit. Sweet, tangy, spicy, smoky goodness delivers in every bite.

What is the food you usually take to potluck dinners or get-togethers? If you don’t have a favorite baked bean recipe this will be it!

Slow Cooker Hot Beans

  • 2 31- ounce cans pork and beans (drained)
  • 1 large onion
  • 1 -2 cloves garlic (minced)
  • ½ teaspoon liquid smoke
  • 3 jalapeño peppers (diced)
  • 2 ½ cups brown sugar
  • 1 ½ cups ketchup
  • 2 tablespoons vinegar
  • ¼ teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 10 slices bacon (fried crisp and crumbled (optional for vegetarians))
  1. Combine all ingredients in a slow cooker.
  2. Cook on low setting for 6-8 hours until heated through. If the beans seem to have too much liquid turn the lid sideways and turn the heat to high for 30 minutes.
  3. Note: For a vegetarian dish omit the bacon and use pork free canned beans.

 
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Posted by on May 25, 2018 in Side Dish Recipe

 

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