Slow Cooked Baked Beans For A Crowd Recipe
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An easy side dish for a picnic or a crowd.
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6 pounds + 14 ounce seasoned baked beans (2 55-ounce cans), drain off excess juice
30 ounces lima beans (2 15 ounce cans), drained
30 ounces cannillini white kidney beans, drained
30 ounces butter beans, drained
8 ounces bacon
1 large onion, chopped
4 stalks celery, chopped
3/4 teaspoon liquid smoke (optional)
2 tablespoons prepared mustard
1/2 cup molasses
1/2 cup brown sugar packed
3/4 cup prepared barbecue sauce
1/2 cup ketchup
:6 to 7 quart slow cooker
In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft; drain off excess grease.
Pour drained beans into slow cooker. Add bacon mixture and combine.
In a small bowl, combine mustard, molasses, liquid smoke, brown sugar, barbecue sauce, and ketchup. Stir into bean mixture.
Turn slow cooker on high for 4 hours or on low for 7 hours.
Can be baked the day before to blend flavors and thicken mixture. Store in refrigerator and reheat before serving.
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