Slow Cooker BBQ Baked Beans with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
½ lb. thick-cut bacon, chopped into about ½” to 1” pieces
1 medium yellow onion, diced small
1 medium green bell pepper, diced small
2 15.5 oz. cans red kidney beans
2 15.5 oz. cans great northern beans
½ cup BBQ sauce
¼ cup molasses
¼ cup dark brown sugar (light brown sugar would also work)
½ cup ketchup
1 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
1 tsp. garlic powder
Pinch of cayenne (optional)
1 16 oz. jar Frank’s Mustard Kraut
Salt to taste
Black pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy; about 10 minutes. Remove the bacon from the skillet using a slotted spoon and transfer to a paper-towel lined plate. Set aside.
- Remove all but about 2 tablespoons of the bacon fat from the skillet. Add the onion and green bell pepper. Cook, stirring often, until the vegetables are soft; about 8 to 10 minutes.
- Using a slotted spoon, remove the cooked onion and pepper from the skillet and add to the bottom of a slow cooker.
- Next, add the bacon to the slow cooker followed by the beans and their liquid, BBQ sauce, molasses, brown sugar, ketchup, Worcestershire sauce, yellow mustard, garlic powder, cayenne (if using), and Frank’s Mustard Kraut and liquid. Stir well.
