Don’t sweat over the side dish: Slow cooker baked beans

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KANSAS CITY, Mo. -- As the days heat up so does the kitchen. This slow cooker baked beans recipe is a great solution to that problem because you'll have your side dish for dinner done without ever breaking a sweat.

1 lb. dried navy beans
1 lb. bacon (cooked)
1 medium sweet onion, diced
1/3 cup brown sugar
¼ cup molasses
2 Tablespoons tomato paste
1 Tablespoon prepared mustard
1 cup hot water
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon black pepper

Prepare beans using the quick soak or overnight soak method. Follow instructions on bean package. Combine all ingredients in slow cooker. Cook mixture on low 10 -12 hours.

Quick Soak Method:

  1. Sort dry bean and discard any debris or stones.
  2. Place sorted beans in a colander and rinse.
  3. Pour rinsed beans in a large pot. Add 6-8 cups water – beans should be covered with 1-2 inches of water.
  4. Bring water to a boil. Boil beans for one minute. Remove pot from heat and cover.
  5. Soak beans in covered pot for one hour.
  6. Drain and rinse.
  7. Beans are ready for your favorite recipe.
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