I'm really happy to share this slow-cooked beans recipe with you. Autumn is nearly there, cool temperatures appear and our slow cooker comes back to the kitchen.
- 3 cups dried beans
- 1 pound bacon cut into 1/2 inch
- 1 onion, diced
- 1 green pepper, diced (optional)
- 1 tablespoon kosher salt
- 1 tablespoon ground mustard
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup 15oz tomato sauce
- 3/4 cup brown sugar
- 1/4 cup molasses
- 4 cups vegetable broth
Rinse the beans and soak them overnight (at least 8 hours) or bring them to them boil for 1 hour. Drain.
In a large skillet, cook bacon, onion and pepper for 6 to 8 minutes.
Stir in salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar and molasses.
In the slow cooker, add the beans and the contents of the skillet.
Pour the vegetable broth, then cover and cook over low heat for 8 hours or until the beans are tender. Stirring from time to time