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Slow Cooker Baked Beans

Slow Cooker Baked Beans

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 bag (16 ounces) dried Northern beans, rinsed
  • 5 slices bacon
  • 1 large sweet onion, chopped (about 2 cups)
  • 1 clove garlic, minced
  • 1 can (16 ounces) tomato sauce
  • 1 can (12 ounces) cola
  • 1/2 cup packed light brown sugar 
  • 1 tablespoon spicy mustard
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground black pepper

Directions

  1. In a slow cooker crock, add beans and 6 cups cold water. Cover and soak overnight. Drain beans and place back in crock.
  2. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; drain and chop. Add onion and garlic to skillet. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add onions, bacon and remaining ingredients to beans in crock. Stir until well blended.
  3. Cover slow cooker and cook on HIGH for 4 hours or LOW for 8 hours or until beans are cooked and sauce has thickened.

Serves: 10-12

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