Shelly's Recipe

Slow Cooker Baked Beans

Category: Baked Beans

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