New England Baked Beans - Good Enough to Eat Cold

Recipe by CabinKat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (16 ounce) cans pork & beans, drained & rinsed
  • 1
    small onion, chopped (I like Vadalia best)
  • 1
    cup ketchup
  • 12
    cup packed light brown sugar
  • 2
    teaspoons dry mustard
  • 2
    tablespoons dark molasses
  • 14
    lb fully cooked bacon, sliced 1-inch pcs. (I don't recommend bacon bits)
  • salt & pepper
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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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