Slow Cooker Four Bean Baked Beans
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Prep time: 
Cook time: 
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Serves: 8 to 12 servings
 
Ingredients
  • 8 ounces (226 g) ground beef
  • 8 ounces bacon (226 g), cut into bite-sized pieces
  • 1 medium onion, diced
  • 1 (16 ounce/454 g) can pork and beans
  • 1 (16 ounce/454 g) can black beans, drained and rinsed
  • 1 (16 ounce/454 g) can garbanzo beans, drained and rinsed
  • 1 (16 ounce/454 g) can red kidney beans, drained and rinsed
  • 1/2 cup (120 ml) ketchup
  • 2 teaspoons Dijon mustard
  • 1-1/2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 2/3 cup (73 g) packed brown sugar
  • 1 cup (120 ml) mild to medium chunky salsa
Preparation
  1. In the frying pan, brown the ground beef over medium-high heat, mincing as you go. Drain on a paper towel, then add to the slow cooker.
  2. Wipe out the frying pan with a paper towel and add the bacon. Cook over medium-high heat until the bacon fat is rendered. Remove the bacon, drain on a paper towel, then add to the slow cooker.
  3. Drain the bacon fat, reserving 2 tablespoons in the skillet. Saute the diced onions until soft. Drain the onions and add to the slow cooker.
  4. Put the remaining ingredients in the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
More Information
Equipment:

10-inch cast iron skillet
4-quart slow cooker

Recipe Notes:

Oven method: Put the ingredients into a 4-quart glass baking pan and bake in a 350° F/175° C oven for about 45 minutes.

Use dry beans instead of canned: Soak and precook 1/2 cup each navy beans, black beans, garbanzo beans, and kidney beans. Drain and add to the slow cooker.
Recipe by Andrea Meyers at https://andreasrecipes.com/slow-cooker-four-bean-baked-beans/