Slow Cooker Youll Never Miss The Bacon Vegetarian Boston Baked Beans Food

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SLOW COOKER BBQ BAKED BEANS



Slow Cooker BBQ Baked Beans image

These baked beans made in the slow cooker are slightly sweet and tangy, with a smoky, meaty flavor that everyone will love. The best part? They're very easy to make.

Provided by Habeas Corpulent

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h15m

Yield 24

Number Of Ingredients 13

1 pound mild pork sausage
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can black beans, drained
½ (28 ounce) can barbeque baked beans, with liquid
1 (15 ounce) can chili beans, with liquid
1 (6 ounce) can tomato paste
1 cup packed light brown sugar
¼ cup barbeque sauce
1 small green bell pepper, diced
1 small yellow onion, diced
1 teaspoon fennel seed

Steps:

  • Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
  • Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
  • Cover slow cooker. Cook on Low at least 5 hours.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 26.5 g, Cholesterol 10.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 591.4 mg, Sugar 13.8 g

BOSTON BAKED BEANS WITH BACON



Boston Baked Beans With Bacon image

Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good!

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time P1DT4h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dried pinto bean (2-1/2 cups)
7 -9 cups water (or enough water to cover beans by 3-inches)
12 -14 slices bacon, cut into about 1/2-inch pieces
2 onions, chopped
1 1/4 cups ketchup
1/3 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup plain prepared mustard (use only plain mustard for this not Dijon)
3 tablespoons light molasses
1 large bay leaf
2 tablespoons chopped fresh garlic
1 -2 teaspoon salt (can use seasoned salt)
black pepper (lots of black pepper!)

Steps:

  • Do this a day before: place the beans in a large bowl.
  • Add enough cold water to cover the beans by 3 inches.
  • Let stand at room temperature overnight.
  • The next day drain the beans very well in a colander; set aside.
  • Set oven to 350 degrees.
  • In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
  • Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
  • Transfer the pot to the oven.
  • Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
  • *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.

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