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SLOW
COOKER RECIPE: Best Baked Beans
8-oz bacon
1-lb lean ground beef
2-onions, slice and separated into rings
2-14oz cans beans in tomato sauce
1-19oz can red kidney beans, rinsed and drained
1-19oz can chickpeas, rinsed and drained
2-cups ketchup
1/4-cup granulated sugar
1/4-cup brown sugar
3-tbsp white vinegar
1-tbsp Dijon mustard
In a large nonstick skillet over medium-high heat, cook bacon for 5 minutes until slightly
cooked, not crisp
Remove from pan and place on paper towels
Cool and coarsely chop
Drain the fat from the skillet
Add ground beef and onions to skillet and cook for 7-8 minutes, breaking up the meat,
until browned and onions are translucent
With a slotted spoon, transfer the meat to the slow cooker
Add baked beans, kidney beans, chickpeas, ketchup, granulated sugar, brown sugar, vinegar,
and mustard; stir to combine
Cover and cook on low for 7-9 hours (3-4 hours on high) until bubbly
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