Slow Cooker Baked Beans
- Servings: 8
- Course: Side Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 1 Reynolds® Slow Cooker Liner
- 5 slices bacon
- 1 small onion, chopped
- 3 cans (31 oz. each) pork and beans, drained
- 1/3 cup packed dark brown sugar
- 1/2 cup spicy barbecue sauce
- 2 tablespoons dry mustard
- 1 teaspoon cornstarch
Directions
Step 1
OPEN slow cooker liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2
COOK bacon in a large skillet on medium heat until crispy; remove from skillet. Crumble bacon; set aside. Add onion to skillet; cook until transparent, 3 to 4 minutes.
Step 3
PLACE onion, beans and brown sugar in the slow cooker liner. Add crumbled bacon.
Step 4
MIX barbecue sauce, mustard and cornstarch in a small bowl; gently stir mixture into beans using a wooden or plastic spoon. Place lid on slow cooker.
Step 5
COOK on HIGH 2 to 3 hours OR on LOW 4 to 5 hours or until sauce is thickened and bubbly.
Step 6
CAREFULLY remove lid to allow steam to escape. Serve beans directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Step 7
REYNOLDS KITCHENS TIP: To make Vegetarian Baked Beans, substitute vegetarian baked beans for pork and beans and omit the bacon.
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