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.
bacon, cut into 1" pcs.
canned lima beans, rinsed and drained
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
canned garbanzo beans, rinsed and drained
molasses (i use dark but can also use light)
packed brown sugar (i use dk. but could use lt.)
1In 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.
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.
3Crock 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.