 | | Directions | In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft; drain off excess grease.
Pour drained beans into slow cooker. Add bacon mixture and combine.
In a small bowl, combine mustard, molasses, liquid smoke, brown sugar, barbecue sauce, and ketchup. Stir into bean mixture.
Turn slow cooker on high for 4 hours or on low for 7 hours.
Can be baked the day before to blend flavors and thicken mixture. Store in refrigerator and reheat before serving. |
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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 6 to 7 quart slow cooker
Servings: 20
|  | | Ingredients | | - | | 6 pounds + 14 ounce seasoned baked beans (2 55-ounce cans), drain off excess juice |
| - | | 30 ounces lima beans (2 15 ounce cans), drained |
| - | | 30 ounces cannillini white kidney beans, drained |
| - | | 30 ounces butter beans, drained |
| - | | 8 ounces bacon |
| - | | 1 large onion, chopped |
| - | | 4 ribs celery, chopped |
| - | | 3/4 teaspoon liquid smoke (optional) |
| - | | 2 tablespoons prepared mustard |
| - | | 1/2 cup molasses |
| - | | 1/2 cup brown sugar packed |
| - | | 3/4 cup prepared barbecue sauce |
| - | | 1/2 cup ketchup |
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