Can you believe that Memorial Weekend is less than 2 weeks away?  This spring has really been flying by!  We always look forward to Memorial Day because it’s the first official weekend of the summer at our cabin in Northern Minnesota.  We always hope for great weather so that we can hang out on the beach and relax in the sunshine.  Sometimes that happens and sometimes we end up spending our time inside the cabin looking out at the lake, because it’s cold and/or raining.  Either way, we always have a great time!

The one thing that is always a constant  up at the cabin is EATING!  We love to grill when we’re up there.  It’s easy and doesn’t everything taste great when you grill it?  I always like to try and have easy sides to go along with whatever we’ve grilled.  I was thinking that this year some homemade baked beans would be really good.  Now, I’ve made baked beans in the oven in the past and I felt like they were a lot of work.  The beans had to be soaked and the bacon had to be browned and then once the beans went in the oven, I had to babysit them to make sure that they weren’t drying out.  Well, up at the cabin on a holiday weekend, that’s too much work for me.

So I decided to try making the beans in a slow cooker and I have to say, it couldn’t have been easier.  The only prep work was chopping the onion and the bacon and mixing up the sauce.  Then I just dumped everything in the slow cooker and let it go for about 6 hours.  Easy, right?  They turned out absolutely delicious, slightly sweet from the brown sugar, smoky from the bacon and a little tangy from the Dijon and vinegar.  Perfect for a Memorial Weekend side dish!


Slow Cooker Baked Beans

  • 1 lb dry navy beans
  • 1 onion, chopped
  • 6 oz bacon, chopped
  • 2 cups water
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1 1/2 tsp Worcestershire
  • 1 tbsp cider vinegar
  • 1/2 tsp fresh ground pepper
  • 1 tsp salt
  • 4 cups chicken stock

Place navy beans, chopped onion and chopped bacon in slow cooker.  In a medium bowl combine water with brown sugar, Dijon, Worcestershire, vinegar, salt and pepper.  Pour over bean mixture.  Pour in chicken stock.

Cook on high for 6 hours, until beans are soft.


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