Slow Cooker Baked Beans are rich and spicy all at the same time. This recipe utilizes canned beans instead of dried so the cook time is less. That makes it nice, sometimes, that you don’t have to hurry in the morning to get the crock pot loaded. You can put it on a little later after the house has calmed down or you are on a lunch break. I must tell you, if I havn’t already, my husband has a childs’ palate. Meaning he likes pretty plain stuff. He does not like spicy so I leave out the Sriracha and he loves it. You can leave it out for your kids too. Me? I add a little splash in at the table. The chili beans are a nice addition and they blend great with the other flavors. This is a great side dish for these chilly nights.
1 can (15 oz) Chili Beans, NOT drained
1 can (15 oz) Kidney Beans, drained
1 can (15 oz) Cannellini Beans, drained
1/2 white onion, chopped
1 Tablespoon Sriracha HOT Chili Sauce
3/4 cup Ketchup
3/4 cup Brown Sugar
4 Tablespoons Prepared Mustard
1 Tablespoon Dry Mustard
1/2 teaspoon garlic powder
1 teaspoon Worcestershire Sauce
Another super simple dinner for the crock pot.
Put all of the ingredients in the crock pot.
Remember to use all of the liquid in the chili can and use prepared mustard not dijon or another substitute because you need the mustard tang to help cut the sweetness.
Cook 4 hours on low.
You can certainly double up the ingredients for larger groups and families.
Let the mixture cool to room temperture and freeze in any of the ways I have described in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.