Natalie Loop Recipe

Cowboy Baked Beans

By Natalie Loop KitchenLooper


We love beans!!! Packed with so much nutrition but most of all with fall approaching time to dive into a nice bowl of baked beans. Great for end of summer BBQ, Bonfire & Potluck. These will go fast and everyone will ask for your recipe. I'm not a lima bean lover my hubby is so added them to please him. Truth is I can't even taste the lima beans. You can choose which method to cook these "oven" or "crockpot" I have provided directions to both.


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:

Ingredients

1 c
chopped onion
9 slice
bacon, cut into 1" pcs.
1 clove
minced garlic
16 oz
canned lima beans, rinsed and drained
16 oz
canned pork and beans in tomato sauce
15 1/2 oz
canned red kidney beans, rinsed and drained
15 1/2 oz
canned butter beans, rinsed and drained
15 oz
canned garbanzo beans, rinsed and drained
3/4 c
ketchup
1/2 c
molasses (i use dark but can also use light)
1/4 c
packed brown sugar (i use dk. but could use lt.)
1 Tbsp
prepared mustard
1 Tbsp
worcestershire sauce
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Directions Step-By-Step

1
In skillet cooked the bacon until crisp and remove to paper towels to drain. In the bacon grease cook the onion until tender and add garlic don't burn then drain & set aside. Reserve 1/3 of the bacon for the topping. Mix the rest together.
2
Oven Method:
In a bowl combine the onion/bacon/garlic mixture with all the ingredients and transfer to a 3 Qt. Casserole. Bake, covered 375 degrees for 1 hour. Top with extra bacon.
3
Crock Pot Method:
In a 3 1/2 - 4 quart crock pot combine all the ingredients together, mix well. Cover & cook on low for 10-12 hours or on high for 4-5. Before serving add the reserved bacon on top.