We’ve discussed how they are trying to pretend summer is over for us all by starting school so a-b-c-d-e-effing early, but as long as Labor Day is still weeks ahead, we all know the truth.
Here’s a great baked bean dish to eat every day until September.
Slow-cooker BBQ Beans
(You can also bake these in a 350 degree oven for an hour, but throwing them into a Crock-pot the morning of a cookout is so much easier.)
10 oz of bacon (or more)
1 onion, large diced
1 (15 oz) can of black beans, drained
1 (15 oz) can of garbanzo beans or chick peas, drained
1 (15 oz ) can of red, white or Great Northern beans, drained
1 (15 oz) can of pork and beans with sauce
3/4 c. ketchup
1/4 c. brown sugar
1/4 c. apple cider vinegar
1.) Saute bacon over medium heat until bacon starts to crisp. Add onion, and cook until tender. Place in slow-cooker along with the drained beans, and pork and beans in sauce.
2.) In a small bowl, mix together ketchup, brown sugar and vinegar. Pour over top of bean mixture and stir well.
3.) Cook on low for 4-6 hours.
4.) Get ready to repeat this recipe over multiple times because people will ask.
©2013 Tracey Henry
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