Nothing like a good batch of baked beans to warm you up on a cold March evening. I'm really happy with how these came out. I have never been much of a baked bean person, but I think that a lot of that had to do with my primary experience being eating them from a can. In addition, when your rent is dangerously close to half your monthly income it is important to conserve where you can. Hope you enjoy!
3 15.5 oz cans of white beans
1 15.5 oz can of red kidney beans
1 15 oz can of crushed tomatoes
1 medium onion rough chopped
12 slices of turkey bacon (or regular if preferred)
2 tablespoons of molasses
3/4 of a cup of brown sugar
2 tablespoons of BBQ seasonings (optional)
In a pan, cook the turkey bacon until crisp and set aside.
Pour the white and red beans into a strainer to drain out the majority of the liquid and add to the crockpot. Add in the tomatoes, onions, brown sugar and BBQ seasonings. Roughly crumble the bacon and top and stir the mixture until the ingredients are evenly mixed.
Set your crockpot to low and cook for 9 hours, giving it a quick stir after 4.5 hours.
If I got to do this over again I would have added 1/2 cup of ketchup for a little more flavor and texture. I think these bean go great as a side dish, but can also be the main even accompanied by some bread for dipping. I through a little hot sauce on mine for spice, but they are great as is if you like things a little more mild. Sour cream would also probably go well also.
This recipe will easily feed 4-6 people as a dinner and freeze and reheat really well.