Prep 15 mins
Cook 4 hrs
My mother-in-law gave this to me. I make a double batch and use it with all of my BBQ parties. There is never any left.
- 1⁄2 lb bacon, cooked and drained
- 1 onion (Sauteed with bacon)
- 1 (28 ounce) can baked beans (I like Bush’s Original)
- 1 cup brown sugar
- 1⁄2 cup white vinegar
- 1 teaspoon mustard
- Combined all in slow cooker on high for 4 hours. During the last hour or during the meal leaving the lid off will thicken the liquid.
These were the best baked beans I have ever tried. I did not change a thing in the recipe. My teenaged son, who only likes McDonald's, said to please make these for him again.
I am not a baked bean person; I have to really be in the mood for them; I may eat them 2-3x a year if that. This recipe was exceptional. I don't like the taste of canned baked beans, but don't have the interest in making them from scratch. I followed the recipe exactly, but used a can of wholefoods plain organic baked beans. I did cut the brown sugar down just a tad, but I will use this recipe again; thank you so much. The taste was just right; I think the vinegar mustard combo did the trick!
Yummy, good, and easy. I actually quadrupled the recipe-- well, most of it. My family is big on bacon but not so big on onion- but baked beans HAVE to have onion. It was a little liquidy at first, but at the end of the party was actually starting to get a little too thick-- It's a thin line between watery and thick. Thanks for a good, easy baked bean recipe!