Baked Beans in a Crockpot

These Slow Cooker Baked Beans would be the perfect addition to any summer BBQ, cookout, or picnic, AND they are just as delicious leftover, so if you are entertaining make your day even easier by cooking these a day in advance. If served alongside other side dishes, this recipe will feed a small crowd.

Ingreadient

• 2 1/2 cups dried navy beans ((optional, but recommended: soak beans in water in the fridge for 6 to 8 hours and then drain))
• 8 oz bacon (cooked and diced (organic and/or local recommended))
• 1 green bell pepper (diced)
• 1 onion (quartered)
• 15 oz tomato sauce (plain)
• 3/4 cup pure maple syrup
• 3 tablespoons yellow mustard
• 3 tablespoons apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• pepper (black or red, to taste)
• 3 1/2 cups water

Step by step

1. Place the beans, bacon, bell pepper, and onion in the bottom of a slow cooker. Set aside.
2. In a small bowl whisk together the tomato sauce, syrup, mustard, vinegar, chili powder, salt and pepper. Pour over top of bean mixture and then add 3 1/2 cups of water. Turn the slow cooker onto high and cook for 10 to 12 hours. Discard onion pieces and serve warm.