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not too sweet dutch oven baked beans

32 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Aug 6, 2015

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

prep time 20 Min
cook time 9 Hr 15 Min
method Slow Cooker Crock Pot
yield 12 serving(s)

Ingredients

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

How To Make not too sweet dutch oven baked beans

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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