Rania Harris, of Rania’s Catering, is making a summer picnic staple and is sharing her special recipe for Tangy Baked Beans!
This recipe for Crock-Pot baked beans may take a while to cook but require little prep. My daughter declared them the “best baked beans” she’s ever eaten. — Gretchen McKay
Baked Beans Recipe: (don’t forget to bookmark!)
16-ounce bag dried navy beans
1 cup Heinz ketchup
1/2 cup chopped onion
1/2 cup firmly packed brown sugar
3 tablespoons apple cider vinegar
3 tablespoons maple syrup
2 tablespoons Heinz yellow mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
2 center-cut bacon slices, diced
Combine beans and 6 cups water in 6-quart slow cooker. Cover and cook on low for 8 hours.
Stir together ketchup, onion, brown sugar, vinegar, maple syrup, mustard, salt, Worcestershire and garlic powder. Sprinkle bacon on top. Cover and cook on high 4 to 5 hours. Uncover and cook on low 30 minutes or until slightly thickened. (Beans will be soupy.)
This baked bean recipe Serves 8.
see more in our Baked Beans Section
