Here is another fabulous recipe sent to us by reader Janet Campbell for her version of Crock-Pot Baked Beans.
Crock-Pot Baked Beans (#2)
This recipe serves a crew! 25 servings, perfect for pot-luck gatherings and get togethers. If you are not serving a slew of people you can of course put extras in freezer containers and freeze for up to 6 months.
4 Cans Red Beans – drained and rinsed
4 Cans Kidney Beans – drained and rinsed
2 Cans Pork N Beans
8 Oz. Barbecue Sauce
1 1/2 Cup Ketchup
2 Tablespoons Brown Sugar
2 Tablespoons Worcestershire Sauce
1 Tablespoon Rice Wine Vinager
1 Medium Onion – diced
2 Lbs. Bacon
- Sautee onion until soft.
- Cook bacon until just barely crisp.
- Open, drain, and rinse red beans and kidney beans.
- Place all ingredients into crock pot.
- Stir to combine.
- Cook on high for 4 – 5 hours .
- Stir occasionally.
For another recipe, check out – Crock-Pot Baked Beans (the original)
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