↞ recipe box start page
Category: Baked Beans
Prep Time: Cook Time: Total Time:
1 pound dried pinto beans
2 cups dried light red kidney beans
½ pound bacon, cut into ½ inch pieces
2 cups diced yellow onion
1 tablespoon minced fresh garlic
½ cup firmly packed dark brown sugar
½ cup tomato sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
1¾ cups beef broth
½ cup Dr Pepper
Barbecue sauce, pulled pork, and crumbled bacon, to serve
In a large Dutch oven, bring pinto beans, kidney beans, and water to cover by 4 inches to a boil over medium-high heat; cook for 2 minutes. Remove from heat, and let soak for 1 hour.
In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings.
Drain beans, and rinse. Place beans in a 6-quart slow cooker. Add bacon, 3 tablespoons reserved drippings, onion, and garlic.
In a medium bowl, whisk together brown sugar, tomato sauce, tomato paste, Worcestershire, vinegar, salt, pepper, and smoked paprika. Pour mixture over beans. Add broth and Dr Pepper, stirring to combine.
Cover and cook on low until tender, 10 to 12 hours, stirring occasionally. Serve with barbecue sauce, pulled pork, and crumbled bacon, if desired. 10-12 servings
view more member recipes
Slow Cooker Baked Beans
view my recipes
print
save
Category: Baked Beans
Prep Time: Cook Time: Total Time:
1 pound dried pinto beans
2 cups dried light red kidney beans
½ pound bacon, cut into ½ inch pieces
2 cups diced yellow onion
1 tablespoon minced fresh garlic
½ cup firmly packed dark brown sugar
½ cup tomato sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
1¾ cups beef broth
½ cup Dr Pepper
Barbecue sauce, pulled pork, and crumbled bacon, to serve
In a large Dutch oven, bring pinto beans, kidney beans, and water to cover by 4 inches to a boil over medium-high heat; cook for 2 minutes. Remove from heat, and let soak for 1 hour.
In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings.
Drain beans, and rinse. Place beans in a 6-quart slow cooker. Add bacon, 3 tablespoons reserved drippings, onion, and garlic.
In a medium bowl, whisk together brown sugar, tomato sauce, tomato paste, Worcestershire, vinegar, salt, pepper, and smoked paprika. Pour mixture over beans. Add broth and Dr Pepper, stirring to combine.
Cover and cook on low until tender, 10 to 12 hours, stirring occasionally. Serve with barbecue sauce, pulled pork, and crumbled bacon, if desired. 10-12 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bourbon Maple Slow Cooker Baked Beans
by sgre52160
Yield: about 8 cups 1 pound dry Great Northern beans (or navy beans) 1 cup bourbon 1 cup maple syrup 1 cup barbeque sauce 1 cup light brown sugar, packed 1 cup water heaping 1/4 cup ketchu
by sgre52160
Yield: about 8 cups 1 pound dry Great Northern beans (or navy beans) 1 cup bourbon 1 cup maple syrup 1 cup barbeque sauce 1 cup light brown sugar, packed 1 cup water heaping 1/4 cup ketchu
Slow Cooker Beans And Ham
by ICOOK2
12 ounces dried beans 5 cups water 2 cups ham, diced 1 cup celery, chopped 1 cup onion, diced 1/2 cup carrots, minced finely 1 teaspoon seasoned salt 2 teaspoons beef soup base or bouill
by ICOOK2
12 ounces dried beans 5 cups water 2 cups ham, diced 1 cup celery, chopped 1 cup onion, diced 1/2 cup carrots, minced finely 1 teaspoon seasoned salt 2 teaspoons beef soup base or bouill
Slow-cooker Barbecued Beans
by ICOOK2
Bull’s-Eye Barbecue Sauce is our favorite brand, but any supermarket or homemade barbecue sauce will work (see related recipe). Serve with a bottle of Tabasco for extra heat. Serves 10 to 12
by ICOOK2
Bull’s-Eye Barbecue Sauce is our favorite brand, but any supermarket or homemade barbecue sauce will work (see related recipe). Serve with a bottle of Tabasco for extra heat. Serves 10 to 12
Slow Cooker Homemade Pork And Beans
by HappyCook80
1 48 ounce can great northern beans, rinsed and drained 1 1/2 pounds lean pork, cut into 1 inch cubes 1/2 teaspoon salt 1 14 ounce bottle ketchup 3 tablespoons prepared mustard 1 1/2 cups packed
by HappyCook80
1 48 ounce can great northern beans, rinsed and drained 1 1/2 pounds lean pork, cut into 1 inch cubes 1/2 teaspoon salt 1 14 ounce bottle ketchup 3 tablespoons prepared mustard 1 1/2 cups packed
Pork - Spareribs - Slow Cooker Baked
by KitchenMagician
Makes 4 servings. 2 lb. pork spareribs 1 11-oz. can condensed tomato soup 1 onion, chopped 3 cloves garlic, minced 3 T. brown sugar 1 T. Worcestershire sauce 2 T. soy sauce 1 tsp. cornstarch
by KitchenMagician
Makes 4 servings. 2 lb. pork spareribs 1 11-oz. can condensed tomato soup 1 onion, chopped 3 cloves garlic, minced 3 T. brown sugar 1 T. Worcestershire sauce 2 T. soy sauce 1 tsp. cornstarch
view more member recipes