Slow Cooker Baked Beans
- Servings: 8
- Course: Side Dish
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 Reynolds® Slow Cooker Liner
- 5 slices bacon
- 1 small onion, chopped
- 3 cans (31 oz. each) pork and beans, drained
- 1/3 cup packed dark brown sugar
- 1/2 cup spicy barbecue sauce
- 2 tablespoons dry mustard
- 1 teaspoon cornstarch
OPEN slow cooker liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
COOK bacon in a large skillet on medium heat until crispy; remove from skillet. Crumble bacon; set aside. Add onion to skillet; cook until transparent, 3 to 4 minutes.
PLACE onion, beans and brown sugar in the slow cooker liner. Add crumbled bacon.
MIX barbecue sauce, mustard and cornstarch in a small bowl; gently stir mixture into beans using a wooden or plastic spoon. Place lid on slow cooker.
COOK on HIGH 2 to 3 hours OR on LOW 4 to 5 hours or until sauce is thickened and bubbly.
CAREFULLY remove lid to allow steam to escape. Serve beans directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
REYNOLDS KITCHENS TIP: To make Vegetarian Baked Beans, substitute vegetarian baked beans for pork and beans and omit the bacon.
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