NOT TOO SWEET DUTCH OVEN BAKED BEANS

Ellen Bales

By
@Starwriter

I have never made baked beans before. My mother made them, and my sister makes them, but I never have. I guess I didn't want to compete. Until now. These are guaranteed to be awesome.
Recipe & photo: Familycircle.com
08-06-15


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Serves:

12

Prep:

20 Min

Cook:

9 Hr 15 Min

Method:

Slow Cooker Crock Pot

Ingredients

1/4 lb
thick-cut bacon, roughly chopped
1 large
yellow onion, diced
1/2 tsp
kosher salt, plus more to taste
8 clove
garlic, finely chopped (about 2 tbsp.)
1 lb
dried pinto beans, soaked overnight
3 c
ketchup
1/2 c
packed light or dark brown sugar, plus more to taste
1/4 c
worcestershire sauce
1/2 c
dijon mustard
1 Tbsp
dry mustard
1 Tbsp
chili powder
1 Tbsp
ground cumin
1/2 tsp
freshly ground black pepper

Directions Step-By-Step

1
In a large Dutch oven, cook bacon over medium-high heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp. of the salt; cook, stirring occasionally, 5 to 7 minutes, until onion is soft. Add garlic and cook 1 minute, stirring so it doesn't brown.
2
Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, dry mustard, chili powder, cumin, pepper, remaining 1/4 tsp. salt and enough water to just cover beans. Stir to combine and bring to a simmer.
3
Carefully transfer to a 6-qt. slow cooker and cook on LOW for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom