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Slow Cooker Peaches-Bacon Baked Beans

  • Cooking Time:

    3 hours
  • Servings:

    8

Ingredients

6 Pieces of Cooked Bacon, cooked and crumbled
32 oz. Canned Dark Kidney Beans, rinsed & drained
32 oz. Canned Red Beans, rinsed & drained
1 lb. Frozen Peaches, sliced & thawed
1 small Vidalia Onion, diced
8 oz. Tomato Sauce
1/2 c. Apricot reserves
1/4 c. Maple Syrum
1/4 c. Apple Cider Vinegar
1 T. Chili Powder
1 tsp. Ground Mustard
Salt & Pepper, to taste

 

  1. Com­bine kid­ney beans, red beans, peach­es, onion and cooked bacon in a 4.5-quart slow cook­er.
  2. In a small bowl, mix togeth­er toma­to sauce, pre­serves, maple syrup, vine­gar, chili pow­der, ground mus­tard with salt & pep­per. Pour over bean mix­ture and stir well.
  3. Cov­er. Cook on High for 3 hours.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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