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Slow Cooker Baked Beans Recipe

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This recipe for Slow Cooker Baked Beans, by , is from The Rima Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tereasa Rima


3 cups dried navy beans
1 lb. bacon cut into 1/2 inch pieces
1 onion diced
1 green bell pepper diced
1 tbsp. kosher salt
1 tbsp. ground mustard
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 15 oz. an tomato sauce
3/4 cup brown sugar
1/4 cup molasses
4 cups vegetable broth

Rinse the beans and then sock overnight - at least 8 hours. Or boil for 1 hour. Drain and then add to the slow cooker. In a large skillet, cook bacon, onion, and bell pepper over medium heat for 6-8 minutes or until bacon fat renders enough to soften the onion. Stir in the salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar, and molasses and then add it to the slow cooker with the beans. Mix in the vegetable broth and then cover and cook on low for 8 hours or until beans are tender. Stir occasionally. If you want the sauce thicker, let the beans cook on high uncovered for the last 30 minutes.




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