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SLOW-COOKED BAKED BEANS Recipe

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This recipe for SLOW-COOKED BAKED BEANS, by , is from CHILBERG 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!

Contributor:  
Contributor:  
DEBBIE CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 CUPS NAVY BEANS ( BE SURE TO SOAK BEANS IN WATER IN THE REFRIGERATOR FOR 6-8 HOURS, AND THEN DRAIN)

8 OUNCE BACON - COOKED & DICED
1 GREEN BELL PEPPER - DICED
1 ONION - QUARTERED
1 FIFTEEN OUNCE CAN PLAIN TOMATO SAUCE
3/4 CUP PURE MAPLE SYRUP
3 TABLESPOONS YELLOW MUSTARD
3 TABLESPOONS APPLE CIDER VINEGAR
1 TEASPOON CHILI POWDER
1 TEASPOON SALT
BLACK OR RED PEPPER TO TASTE

Directions:
Directions:
PLACE THE BEANS, BACON, BELL PEPPER AND ONION IN THE BOTTOM OF A SLOW COOKER. SET ASIDE.

IN A SMALL BOWL, WHISK TOGETHER THE TOMATO SAUCE, SYRUP, MUSTARD, VINEGAR, CHILI POWDER, SALT & PEPPER.

POUR OVER TOP OF BEAN MIXTURE AND THEN ADD 3 1/2 CUPS OF WATER. TURN THE SLOW COOKER ONTO LOW, AND COOK FOR 10-12 HOURS. DISCARD ONION PIECES (OPTIONAL), AND SERVE WARM.

 

 

 

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