Slow Cooked Baked Beans For A Crowd Recipe

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An easy side dish for a picnic or a crowd.
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  • 6 + 14 ounce seasoned baked beans (2 55-ounce cans), drain off excess juice
  • 30 lima beans (2 15 ounce cans), drained
  • 30 cannillini white kidney beans, drained
  • 30 butter beans, drained
  • 8 bacon
  • 1 large onion, chopped
  • 4 celery, chopped
  • 3/4 liquid smoke (optional)
  • 2 prepared mustard
  • 1/2 molasses
  • 1/2 brown sugar packed
  • 3/4 prepared barbecue sauce
  • 1/2 ketchup
Container: 6 to 7 quart slow cooker
  • 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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