My favorite recipe for Baked Beans is a vegetarian one, but we were at a family party a few weeks ago and had an amazing version with bacon. My Mom tracked down the details, and it turns out to be an old family recipe. I hate to tinker with tradition but the original recipe used a pound of real bacon and I was convinced that you could get the same smoky flavor with much less. I also wanted to convert it to a crockpot recipe since oven space is a precious commodity when you are cooking for a crowd.
This recipe was easy to put together, and makes a lot of baked beans. Good thing we had that much, because they turned out to be quite a hit at the party. In fact, there was only a large spoonful left at the end of the night. I like using a mix of beans, but you can use whatever you happen to have on hand. I am not ready for summer to be over, but if you must have an ‘end of summer’ BBQ, you might want to give these a try.
Crockpot Baked Beans with Bacon
12 oz. turkey bacon, such as Oscar Mayer
2 (15 oz.) cans Great Northern beans, rinsed and drained
2 (15 oz.) cans light red kidney beans, rinsed and drained
2 (15 oz.) can cannellini beans, rinsed and drained
1 (26 oz.) jar pasta sauce
1 (15 oz.) can tomato sauce
Cook bacon in a frying pan until crispy. Cool slightly and crumble. Add crumbled bacon, beans, and sauce to the crockpot and stir well. Cook on High for 3-4 hours, then turn to Low until ready to serve.