Ingredients
The following ingredients have 11 Servings
- 20oz can(s) baked beans
- 15 oz can(s) great northern white beans
- 15 oz can(s) black beans
- 15 oz can(s) garbanzos, cooked
- 15 oz can(s) dark red kidney beans
- 15 oz can(s) pinto beans
- 1 1/2 pound(s) applewood smoked bacon
- 1 cup(s) chopped onion
- 3/4 cup(s) brown sugar
- 1 teaspoon(s) dry mustard
- 1 cup(s) ketchup
- 2 tablespoon(s) apple cider vinegar
- 1/3 cup(s) barbeque sauce
- 1/3 cup(s) real maple syrup
Instruction
- Empty baked beans into slow cooker.
- Open all the rest of the beans into a colander and rinse with cool water, then add them to the slow cooker.
- Dice bacon and cook until almost crisp, but not quite. Remove from pan to a separate plate and drain off most of fat.
- While the bacon is cooking mix the last 6 ingredients in a bowl.
- Add onions to bacon fat and saute until soft but not browned.
- Add the brown sugar mix, the bacon and the onions to the slow cooker and stir well to combine all.
- Slow cook on high for 4 hours or medium for 6. You can also make this in the oven 350 degrees for about 1 hour, stir a few times while cooking.
