New England Baked Beans - Good Enough to Eat Cold
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 4
Yields: 1/2 cup
Ingredients
- 2 (16 ounce) cans pork & beans, drained & rinsed
- 1 small onion, chopped (I like Vadalia best)
- 1 cup ketchup
- 1⁄2 cup packed light brown sugar
- 2 teaspoons dry mustard
- 2 tablespoons dark molasses
- 1⁄4 lb fully cooked bacon, sliced 1-inch pcs. (I don't recommend bacon bits)
- salt & pepper
Directions
- Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
- Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
- It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
- You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.
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