Hickory Bourbon BBQ Slow Cooker Baked Beans
Rated 5.0 stars by 1 users
Servings
4
Slow cooker baked beans are a must for gatherings like the 4th of July or Super Bowl, and these are fool-proof thanks to a little trick — boiling the beans for about an hour before adding them to the slow cooker. Say goodbye to tough beans and hello to these hickory bourbon bbq beauties.
Author:Stephanie Ganz
Ingredients
1 pound dried navy beans*
- 8 oz. uncooked bacon, diced
- 1 small onion, diced
-
1 (12.5 oz) bottle Duke’s Hickory Bourbon BBQ Sauce
- 2 cups water
- ½ teaspoon kosher salt, plus more to taste
Directions
In a large pot, cover 1 pound dried navy beans with 6 cups water. Soak overnight or at least 4 hours. Drain and pick through beans to remove any debris. Place beans in a stock pot, and cover with water by at least 2”. Bring to a boil, and boil for 45 minutes to 1 hour. Drain.
- In a slow cooker, add beans, 8 oz diced, uncooked bacon, 1 small diced onion, 1 (12.5 oz.) bottle Duke’s Hickory Bourbon BBQ Sauce, and 2 cups water. Cook on low for 8 to 10 hours, stirring occasionally. Add salt during the last hour of cooking, once the beans have already softened considerably.
- *If using canned beans, skip step one. Drain and rinse three (15.5 oz) oz cans Great Northern Beans, and proceed with the second step, reducing the cooking time to cook on low for 6-8 hours.
