 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
|
Beth Hensperger Ingredients:
6 slices lean bacon |
1 medium yellow onion, finely chopped |
1 -2 garlic clove, minced |
1 (27 ounce) can brick-oven baked pork and beans |
1 (16 ounce) can red kidney beans, rinsed and drained |
1 (15 1/2 ounce) can butter beans, drained |
1 (10 ounce) package frozen baby lima beans, thawed |
1 (16 ounce) can chickpeas, rinsed and drained |
3/4 cup ketchup |
1/3 cup firmly packed light brown sugar |
3 tablespoons cider vinegar |
2 teaspoons dijon mustard |
Directions:
1. In a skillet over medium heat, cook the bacon to render some of the fat, but leave it soft; drain on paper towels.
2. Remove all but 2 tablespoons of the drippings and then cook the onion, stirring often, until softened, about 5 minutes.
3. Add in the garlic and cook for 30 seconds to 1 minute.
4. Combine all the beans in the slow cooker and add in the ketchup, brown sugar, vinegar, and mustard.
5. Add in the onion mixture and stir to combine.
6. Lay the bacon strips over the top, pressing them into the beans.
7. Cover and cook on LOW for 6-8 hours.
|
|