By The recipe Sunday was herbed artichoke cheese tortellini — refrigerated tortellini tossed with marinated artichokes, fresh herbs, lemon, parmesan, olive oil.
The recipe is below.
Slow-Cooked Bacon Brown Sugar Baked Beans
Prep Time: 15 minutes | Cook Time: 6–8 hours (slow cooker) | Total Time: Up to 8 hours 15 minutes | Servings: 15
Ingredients
- 4 cans (15 oz each) navy beans or great northern beans, drained and rinsed
- 1/2 lb thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3/4 cup brown sugar, packed
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup water or chicken broth, as needed
Instructions
- Cook the bacon. In a skillet over medium heat, cook the chopped bacon until just beginning to crisp but not fully done. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Soften the onion. In the same skillet with the reserved drippings, sauté the diced onion over medium heat for 4–5 minutes until softened and translucent.
- Mix the sauce. In a large bowl, whisk together the brown sugar, ketchup, molasses, mustard, apple cider vinegar, garlic powder, and smoked paprika until combined.
- Combine in the slow cooker. Add the drained beans to the slow cooker. Stir in the bacon, softened onion, and the sauce mixture. Add water or broth if the mixture looks too thick — it will thicken further as it cooks.
- Slow cook. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring once or twice if you’re around. The beans should be thick, glossy, and deeply flavored.
- Season and serve. Taste for salt and pepper before serving. Serve straight from the slow cooker to keep warm through the meal.
Nutrition (per serving)
Calories: 210 | Protein: 8g | Fat: 5g | Carbs: 34g | Fiber: 6g | Sodium: 420mg