Baked Beans for the Busy Mom
These are the result of trying several different recipes in the crock pot. They seem to give off that old fashioned, slow cooked, bean pot taste.
Yield: 10 to 12 servings
- 5 16-ounce cans navy beans, drained
- 1 small onion, peeled and chopped
- 1-1/2 cup maple syrup
- 2 tablespoons French's Yellow Mustard
- 1/2 teaspoon salt
- 4 slices thick cut bacon
InstructionsIn a 5-quart crock pot mix together all ingredients, except bacon. Lay bacon strips over the bean mixture. Cover and cook on low for 14 to 16 hours.
If you wish cooked beans can be transferred to a baking pan, and frozen. Thaw completely and bake for one hour in 350-degree oven before serving.