Slow Cooker Four Bean Baked Beans
Servings 12
Calories 334kcal
Equipment
- 10-inch cast iron skillet
- 4-quart slow cooker
Ingredients
- 8 ounces ground beef
- 8 ounces bacon cut into bite-sized pieces
- 1 medium onion diced
- 16 ounces gluten-free canned pork and beans
- 16 ounces canned black beans drained and rinsed
- 16 ounces canned garbanzo beans drained and rinsed
- 16 ounces canned red kidney beans drained and rinsed
- ½ cup ketchup
- 2 teaspoons Dijon mustard
- 1½ tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- ⅔ cup packed brown sugar
- 1 cup mild to medium chunky salsa
Instructions
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Calories: 334kcal | Carbohydrates: 42g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1286mg | Potassium: 597mg | Fiber: 9g | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 3mg