Pork and Beans
Savor the comforting flavors of this timeless dish that combines smoky bacon, tender beans, and a sweet-savory glaze. Perfect for summer barbecues or 4th of July gatherings, it’s a hearty crowd-pleaser with minimal effort.
Ingredients
- 2 cans 11 oz each of pork and beans
- 1 can 16 oz red kidney beans, rinsed and drained
- 1 can 15.5 oz chili beans, mild or spicy
- 1 cup of cooked bacon approximately 8 slices, crumbled
- 4 hot dogs sliced (optional)
- ½ cup of diced onion
- ½ cup of ketchup
- 2 tablespoons of yellow mustard
- 1 cup of brown sugar
- ½ cup of honey
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Combine the diced onion and bacon, cooking them together until the bacon is crispy and the onion becomes translucent. Once done, drain any excess fat from the skillet.
- Transfer the pork and beans, kidney beans, and chili beans into a crockpot. If using hot dogs, mix the sliced pieces into the beans. Add ketchup, mustard, brown sugar, honey, salt, and pepper, stirring thoroughly to ensure all the ingredients are evenly incorporated.
- Pour the prepared onion and bacon mixture into the crockpot. Stir the contents well, ensuring a consistent blend of flavors. Cover the crockpot and cook on a low setting for 8 to 10 hours, stirring occasionally to prevent sticking. Serve the dish warm, directly from the slow cooker.