Crockpot Baked Beans
Baked beans are a popular comfort food. This recipe uses Canadian bacon which is far leaner than traditional bacon. Baked beans can be used as a side dish for savory meats or as a main course. Cooking in the crockpot helps keep the kitchen cool!
Equipment
- crockpot, slow cooker
Ingredients
- 6 slices Canadian bacon
- 1 large sweet onion
- 1 large red bell pepper
- 3 large garlic cloves
- 1 tablespoon cumin
- 2 cans (15.5-ounce) white beans
- 1 can (15.5-ounce) kidney beans
- 1 can (15.5-ounce) black beans
- 1 can (10-ounces) diced tomatoes with green chilies
- 1 can (8-ounce) tomato sauce
Instructions
- Wash vegetables. Wipe off tops of cans.
- Chop Canadian bacon. Chop onion and bell pepper. Peel and mince garlic cloves.
- Drain and rinse cans of beans.
- Heat a large nonstick skillet over medium heat. Add the bacon and onion. Cook, stirring occasionally, until lightly browned, about 10 minutes.
- Add the bell pepper, garlic and cumin. Cook, stirring constantly about 1 minute.
- Transfer the onion mixture to a 5-6 quart slow cooker. Add beans, tomatoes and tomato sauce. Mix well.
- Cover and cook until the mixture thickens, 3.5-4 hours on high heat or 7-8 hours on low heat.
Notes
Smart Shopping Tips
- Lean ham may be used if Canadian bacon isn’t available.
- Look for reduced-sodium canned beans.
- Canadian bacon is leaner than regular or turkey bacon.
- Leftover spaghetti sauce may be used instead of tomato sauce.
- Baked beans on whole-wheat toast with a sprinkle of fresh-snipped chives makes a quick, nutritious meal.
- Baked beans can be frozen. Cook just until tender and place in freezer-safe containers when cooled. Label the package with the date and use within 6 months.