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Baked Beans

8 ozs. bacon
1 lb. lean ground beef
2 onions, sliced and separated into rings
2 (14-oz. ) cans pork and beans
1 (15 1/2-oz. ) can red kidney beans
1 (15 1/2-oz. ) can chickpeas, rinsed and drained
2 cups ketchup
1/4 cup granulated sugar
1/4 cup light or dark brown sugar
3 tbsp white vinegar
1 tbsp Dijon mustard

Cook bacon in a large nonstick skillet over medium-high heat for 5 minutes or until slightly cooked, but not crisp.

Remove from skillet and place on paper towel-lined plate. Cool and coarsely chop. Drain excess fat from skillet.

Add ground beef and onions to skillet, cook, breaking up meat for 7 to 8 minutes, or until browned and onions are translucent. With a slotted spoon, transfer meat mixture and bacon to slow cooker.

Add beans in tomato sauce, kidney beans, chickpeas, ketchup, granulated sugar, dark brown sugar, vinegar and mustard. Stir to combine.

Cover and cook on low for 7 to 9 hours or on High for 3 to 4 hours, until bubbling.

Serves 12-15.

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