I use my slow cooker year round. Most people put their slow cookers away for the summer that is the time for me to use it more. It doesn’t heat up my kitchen and it keeps side dishes warm for our picnics. A double insert for the slow cooker is a special treat to keep two dishes warm at the same time.
These beans are great for a large gathering or if you want to have leftovers for a few days. They make a huge pot and are really simple to put together.
Verdict: These are always a hit in our house and when I take them to barbecues. Tangy with a hint of bacon and onion they are delicious! They make a big batch so we used them over several days as a side dish. Yum!
1 (15.5 oz) can red kidney beans, rinsed and drained
1 large sweet onion, chopped (about 2 cups)
1/3 cup ketchup
1/4 cup dark brown sugar, packed
2 tablespoons apple cider vinegar
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
In a large bowl combine all beans and stir to mix with the bacon.
In the bottom of the slow cooker spinkle the onions and then top with the bean and bacon mixture.
In the bowl now stir together the ketchup, brown sugar, vinegar, mustard, salt, garlic powder, and chili powder. (note: for saucier beans double the ingredients in the sauce) and pour over the bean and bacon mixture.
Cook on high for 3 hours or low for 5-6. Stir halfway through and before serving.