Slow Cooker 4-Bean Baked Beans with Bacon Recipe
Slow Cooker 4-Bean Baked Beans with Bacon are a beautiful and delicious addition to almost any table - As perfectly at-home at an outdoor cookout as they are at a potluck or sit-down dinner.
Ingredients
- One 16-ounce package thick-cut Bacon cut into small pieces
- 1 medium Sweet Onion peeled and chopped
- Sea Salt and freshly ground Black Pepper to taste
- One 15 1/2-ounce can Red Kidney Beans drained and rinsed
- One 15 1/2-ounce can can Dark Red Kidney Beans drained and rinsed
- Two 15 1/2-ounce cans Great Northern Beans drained and rinsed
- Two 15 1/2-ounce cans Black Beans drained and rinsed
- 1 6- ounce can Tomato Paste
- 2 tablespoon Dijon Mustard
- 1/4 teaspoon Liquid Smoke
- 1 cup Real Maple Syrup
- 2 cups Chicken Broth store-bought or homemade
Instructions
- Place a large skillet over medium heat.
- Add chopped bacon and onion to skillet. Season with salt and black pepper, to taste.
- Cook, stirring a bit, until bacon starts to get crispy and onion is soft, about 10 - 15 minutes.
- Remove skillet from heat.
- Carefully drain excess grease. Set aside and reserve grease.
- Add bacon and onion to a 6-quart or larger slow cooker crock.
- Add in all beans.
- Top with tomato paste, Dijon mustard, liquid smoke, maple syrup and chicken broth. Stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Remove lid and stir to combine.
- Taste and season with additional salt and black pepper, if needed, before serving.