Crock Pot Cowboy Baked Beans

Hubs is the bean lover, not me. I didn't want anything unfortunate to happen to me on the Labor and Delivery table, so I kept FAR away from anything that could potentially cause... that to happen. You ladies know what I mean. Basically, I was on a diet of cheese cheese and more cheese. Anyhoo. Enough of that sort of talk on a food blog...

He really, really liked them. And they smelled really good! And they were crock pot magic, which makes it even better. If you are looking for a new bean recipe for your summer cook outs, this might be the one. Tons of flavor, tons of leftovers (for those weekday grilling evenings), and making them in the crock pot ensures that you're not heating up your kitchen. Total win!

Crock Pot Cowboy Baked Beans

(adapted from allrecipes.com)

Ingredients:

6 slices bacon

1 c. chopped white onion

2 cloves garlic, minced

1 (16 oz.) can pinto beans, drained

1 (16 oz.) can Great Northern beans, drained

1 (16 oz.) can baked beans

1 (16 oz.) can red kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

3/4 c. ketchup

1/2 c. molasses

1/4 c. packed brown sugar

2 Tbsp. Worcestershire sauce

1 tsp. liquid smoke

1 Tbsp. yellow mustard

1/2 tsp. black pepper

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, reserving 2 Tbsp. of drippings. Crumble bacon and toss in crock pot. Cook the onion and garlic in the drippings until onion is tender; drain excess grease and transfer to crock pot as well.

To the crock pot, add all remaining ingredients and combine well. Heat in crock pot on High for 1 hour, or on Low for 2-4 hours.