 | | Directions | In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft.
Pour drained beans into slow cooker. Add bacon mixture and combine.
In a small bowl, combine liquid smoke, mustard, molasses, ketchup, brown sugar, and vinegar. Stir. Add mixture to slow cooker and stir until well combined.
Turn slow cooker on high for 4 hours or on low for 7 hours.
Can be baked the day before. Store in refrigerator and reheat before serving. |
|
|
Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker
Servings: 20
|  | | Ingredients | | - | | 6 pounds pork and beans, drain off some of the juices |
| - | | 32 ounces butter beans, drained (two 55-ounce cans) |
| - | | 30 ounces lima beans, drained |
| - | | 30 ounces kidney beans (red or white) |
| - | | 1 pound bacon |
| - | | 1 large sweet onion |
| - | | 4 ribs celery, chopped |
| - | | 3/4 teaspoon liquid smoke (optional) |
| - | | 2 tablespoons prepared mustard |
| - | | 1/2 cup molasses |
| - | | 3/4 cup ketchup |
| - | | 1/4 cup cider vinegar |
| - | | 1/2 cup brown sugar |
|
| |
