Photo: Caitlin Bensel
The ultimate “set it and forget it” kitchen appliance has its place in the summer months as well. Rather than using sodium-laden canned baked beans, our easy, dump-and-stir version is fuss-free and the ultimate accompaniment to your backyard barbeque. Two varieties of beans lend pleasing texture and plant-powered protein. Adobo sauce and bacon build a smoky backbone, while juicy peaches and rich maple syrup add sweet contrast. A jolt of smoked paprika and a generous pour of bourbon enrich the beans with earthy, outdoor flavor. Bonus: They’ll stay warm in a covered slow cooker for up to 2 hours after being unplugged.
How to Make It
Step 1
Heat a large nonstick skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove bacon from skillet.
Step 2
Coat inside of a 4-quart slow cooker with cooking spray. Add bacon, beans, and remaining ingredients. Stir well.
Step 3
Cover, and cook on LOW 4 to 6 hours. Keep covered until beans are ready to serve.
