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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 12 |
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Baked beans belong at a barbecue. They're sweet with heat when you add pineapple and jalapenos. Ingredients:
4 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
2 cans (8 ounces each) crushed pineapple, undrained |
2 large onions, finely chopped |
1 cup packed brown sugar |
1 cup ketchup |
10 bacon strips, cooked and crumbled |
1/2 cup molasses |
1/4 cup canned diced jalapeno peppers |
2 tablespoons white vinegar |
4 garlic cloves, minced |
4 teaspoons ground mustard |
1/4 teaspoon ground cloves |
Directions:
1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 12 servings (1/2 cup each).
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