Smokehouse Bacon Beans are an easy recipe with bold flavors. Rich and thick beans slow cooked for hours in a mixture of molasses, brown sugar, veggies, smoky spices and bacon, bacon and more bacon. Most possibly the cook-out side dish of your dreams!
Nothing says summer quite like a cook-out filled with grilled eats, sides, salads and beans. My perfect cookout menu includes burgers and dogs, my moms potato and macaroni salads, roasted corn and beans. I am so excited to be sharing recipes for our favorites with you this summer.
Have you ever tasted baked beans so smoky and rich that you could eat them for an entire meal? Well, these are the beans of your dreams! It all starts with a pound of bacon, veggies and the fixins for the best tasting smoky beans you have ever eaten.
Prepared in a slow cooker the recipe is as easy as soaking the beans overnight and then dumping all the ingredients into the slow cooker and letting them go all day (or night). The results are incredible. Deep rich molasses and brown sugar add to the body of the smokey, tender beans. The vinegar helps mellow out the sweetness so it is perfect. These beans are reminiscent of the beans you would enjoy at a smokehouse. Now you can have them at home.
Chad and I went nuts with these, as I mentioned I ate bowls of them on their own and Chad put them on everything you can imagine. They are the perfect topping to a grilled burger, just add a slice of cheese! This dish will be a hit at your cook-out, just be sure to bring the recipe with you. Everyone will ask for it!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Slow Cooker Smokehouse Bacon Beans
SERVES 24 | ACTIVE TIME 15 Min | TOTAL TIME 18 Hours 15 Min
32 ounce package dried pinto beans
1 pound thick cut bacon, cooked and diced
1 medium yellow onion
4 cloves garlic, minced
8 cups water
¼ cup molasses
1 cup packed light brown sugar
½ cup ketchup
1 tablespoon dried chipotle chili pepper
2 tablespoons apple cider vinegar
2 teaspoons fresh ground black pepper
1 tablespoon kosher salt
Sort through beans and pick out any stones, small and shriveled, excessively dirty (like a black spot covering a whole side of a white bean), or otherwise look old and mishandled beans.
Pour beans into a large sieve or colander and rinse well. Pour rinsed beans into 6 quart slow cooker and cover with water by 2 inches. Place cover on and leave slow cooker OFF. Allow beans to soak overnight (about 8-12 hours).
Drain the soaked beans and rinse the slow cooker. Place onions, garlic and bacon into the slow cooker. Then add beans back into the slow cooker. Add water, molasses, brown sugar, ketchup, chili pepper, vinegar, and pepper. (Salt will be added at the end).
Cook on high for 10-12 hours until beans are tender. Add salt to taste, we use the full 1 tablespoon.
Serve and enjoy!
*COOK’S NOTE: If you want your beans really thick, after about 10 hours remove 2 cups of beans from cooker and smash them. Add them back to the cooker and stir. This step will help the beans thicken.
Recipe developed by Donna Elick - The Slow Roasted Italian
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