Slow Cooker Baked Beans

1 cup chopped onion
6 slices bacon, cut up
1 clove garlic, minced
5 cans beans--rinsed and drained
Use a variety--black, butter beans, kidney, garbanzo, pinto--whatever you like but it's best with no more than two cans of any one kind. You can use one can "pork and beans" undrained as a substitute for one of the five cans.
3/4 cup ketchup
1/2 cup molasses
1/4 cup brown sugar
1 T mustard
1 T worcestershire sauce

In a skillet, cook onion, bacon, and garlic until onion is tender and bacon seems done. Drain away the bacon fat.

In a slow cooker, combine onion/bacon mixture and all the beans.

Mix together the ketchup, molasses, brown sugar, mustard, and worcestershire. Pour over bean/bacon/onion mixture and stir well. Cook on low for 8-11 hours or on high for 4-5 hours.

Makes 12 side dish servings.

Also, you can use dry beans, but I've had best luck with beans that are soaked and already partially softened (cooked). Use about 2 1/2 cups of dry beans.

I know, I know--it's got a lot of sugar in it. That's why it's good.

Great as a main dish with salad and bread or good as a side dish for a BBQ.

-Ann Darrington