Recipe: Slow Cooker Baked Beans*

Time to get ready for the biggest holiday of the summer! My family 4th of July BBQ will consist of:  Baby Back Ribs (recipe here), Mom’s Potato Salad (recipe here), Red White and Blue Ribbon Salad, Corn on the Cob, Garlic Bread, Watermelon, and Fresh Raspberry Shakes.  Whether you’re attending a pot-luck, hosting dinner for a crowd, or just celebrating at home, eating something delicious outdoors is a big part of summer fun!

Today I'm sharing my tried and true Baked Beans recipe, which is so easy to mix up and forget until time to eat or take to your family picnic. 

Favorite Slow Cooker Baked Beans

4 (15 oz) cans Van de Camps (or other good brand) Pork and Beans

1 lb. Bacon, cooked and crumbled (save drippings)

½ cup Brown Sugar, packed

¼ cup Cornstarch

1 teas. Dry Mustard

½ cup Molasses

1 Tbls. Vinegar

1 large chopped Onion

1 large chopped Green Pepper

1 can crushed pineapple, drained well (optional)

1 Tbls. Bacon Drippings  

Mix cornstarch with dry mustard and brown sugar.  Set aside.  Mix all other ingredients into large crock-pot.  Stir in the cornstarch mixture and mix well.  It will look kind of pale and be quite thick.  Turn on crockpot and cook 6 to 10 hours on low.

NOTE:   Once it is cooked and ready, it helps it thicken up to either let it cool down a bit before serving (doesn’t need to be piping hot) OR serve it the next day rewarmed in a casserole or bean crock in the oven or microwave. If you are making this for a party, it is actually the best tasting and consistency the next day.  (Transfer it into a large dish or bowl and stir occasionally in the fridge while it’s cooling so the center does not remain at an unsafe temperature.)    

*Originally distributed July 2013