Spicy Baked Beans {in your Crockpot}

This recipe is number four in my Thirty for July Fourth cooking project where I’m making thirty recipes that would be perfect for your Independence Day cookout.  The flavors of my ideal baked beans are spicy and smoky instead of maple and brown sugar so I  adapted this recipe from Ree Drummon’s Pefectly Baked Beans, omitting the brown sugar and adding garlic and ancho chiles.  My husband and I loved the results and I don’t think I’ll go back to Bush’s baked beans anytime soon.  If you don’t want to use your crockpot, you can bake these in your oven on a low temperature for an hour or until bubbling.  For your cookout planning purposes, just know that the flavors will get better as they sit in the fridge overnight.

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What to buy (serves 6):

  • 4 slices regular bacon, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper,diced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 ancho chile, diced (I used one from a can in adobe sauce)
  • 2 cans (about 60 ounces) pork and beans
  • 1/2 cup barbecue sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 2 slices uncooked bacon

What to do

  • cook bacon in a pan until the bacon has partially cooked and released about 1/4 cup drippings
  • add the onions, garlic and peppers, sautéing until tender, about 5 minutes
  • add the beans, barbecue sauce, vinegar, ketchup and mustard to your slow cooker
  • add remaining ingredients from your skillet to slow cooker, cover with slices of uncooked bacon and heat over low for 4-5 hours or high for 2-3 until beans are bubbly and sauce is the consistency of syrup

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