Slow Cooker BBQ Baked Beans

I have had success with slow cooker beans as long as the beans are fresh - that is, within the last year's crop. Otherwise, I have found that older beans do not cook fully in a slow cooker no matter what - very frustrating. So long as your beans are fresh, the slow cooker is a fantastic way to prepare beans while you are at work! Think about the multitude of variations on this theme that are possible...1 lb dried red, pinto or Navy beans, soaked overnight

1 onion, diced
2 carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
1 jalapeño pepper, minced
1/4 lb bacon, diced or sliced

1 quart chicken stock
1 tsp cumin

1/3 cup ketchup
2 Tbsp soy sauce
1 rounded Tbsp molasses
1/4 cup lemon juice
freshly ground pepper

The night (day) before, sauté the onion, carrot, celery, garlic and pepper until softened and begin inning to caramelize - about 10-12 minutes. Lightly brown the bacon and toss with the veggies. Set aside and refrigerate until ready to use.

The next morning, drain the beans and toss in a slow cooker. Mix in the reserved veggies, stock and cumin. Stir and cook on low for 8-10 hours. Or if you have a programmable slow cooker, cook on high for 4 hours, and then low for the remaining 4-6 hours. When you get back home, stir in the remaining seasonings and cook another 30 minutes on high in the slow cooker, or crock in a 375F oven. Stir a few times vigorously, to thicken. Adjust seasoning with salt, if necessary. Serves 6-8 over rice or other grain.

Cook's note: the way I especially like to cook theses beans is when I have leftover meat, such as beef brisket or pork roast, etc. I submerge the leftover meat chunks into the beans in the morning and remove at the end of the slow cooking before I stir vigorously. I pull apart or chop the meat and return to the crock of beans. A leftover ham bone would also be wonderful here.