Early in our midwest stint, Eric had a business trip to Kansas City. The kids were on a school break so we made it a mini-vacation. We went to a Royals baseball game, visited some museums and toured the area, enjoying the spring weather. I’m not much of a barbeque fan, but we found some excellent barbeque restaurants in Kansas City. Naturally, we picked up a barbeque cookbook from the area.
Andrew & Kelly in Kansas City, 1998.
We love having friends, family and neighbors over to share a meal with us. For summer time get togethers, Eric pulls out his Kansas City Barbeque Society Cookbook and makes baked beans in the crock pot. Four different kinds of beans go into the mix and come out way better than any canned baked beans we’ve ever had.
Slow Cooker Baked Beans (adapted from the Kansas City Barbeque Society Cookbook)
The makings of some awesome baked beans!
Makes 12 servings
- 1 pound bacon, chopped
- 1 onion, chopped
- 1 16-ounce can lima beans, drained
- 1 16-ounce can red kidney beans, drained
- 1 16-ounce can white beans (Navy beans), drained
- 1 16-ounce can pinto beans, NOT DRAINED
- 2 jalapeno peppers, chopped
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
Saute the bacon in a skillet, draining off the most of the fat as it cooks. (Leave some of the fat in the pan as the bacon finishes cooking to saute the onions.)
Cook the bacon, pouring off most of the fat.
When the bacon is nearly to the desired doneness, add the chopped onions and jalapenos to the pan and continue to saute it all together until the onions are done. Deglaze the pan with the vinegar.
Deglaze the saute pan with the vinegar.
Add the sautéed mixture to the crock pot. Add in the lima beans, kidney beans, white beans and undrained pinto beans.
It all goes into the crock pot.
Add in the brown sugar, ketchup and Worcestershire sauce. Turn the crock pot on low for 6 hours, stirring occasionally. Serve immediately and refrigerate leftovers.
Bacon & beans are a winning combo!
Even non-bean lovers like these baked beans! ~Linda
Slow Cooker Baked Beans (adapted from the Kansas City Barbeque Society Cookbook)
Makes 12 servings
- 1 pound bacon, chopped
- 1 onion, chopped
- 1 16-ounce can lima beans, drained
- 1 16-ounce can red kidney beans, drained
- 1 16-ounce can white beans (Navy beans), drained
- 1 16-ounce can pinto beans, NOT DRAINED
- 2 jalapeno peppers, chopped
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
Saute the bacon in a skillet, draining off the most of the fat as it cooks. (Leave some of the fat in the pan as the bacon finishes cooking to saute the onions.)
When the bacon is nearly to the desired doneness, add the chopped onions and jalapenos to the pan and continue to saute it all together until the onions are done. Deglaze the pan with the vinegar.
Add the sautéed mixture to the crock pot. Add in the lima beans, kidney beans, white beans and undrained pinto beans.
Add in the brown sugar, ketchup and Worcestershire sauce. Turn the crock pot on low for 6 hours, stirring occasionally. Serve immediately and refrigerate leftovers.