Barbara adapted a three bean hot salad from the In the Kettle at Van Duyn cookbook to create this crock pot recipe. Check out the Easy Triple Chocolate Cake also from this cookbook.
This dish reminds us of Calico Beans without the ground beef. If you wanted to make this dish into an entree rather than a side dish, go ahead and mix in a pound of cooked ground beef.
I have to admit, I’m not a huge fan of basic baked beans but with the variety of beans and the addition of cheese, I have become a lover of these Slow Cooker Baked Beans.
And as someone who usually has a good supply of “staples” in my pantry, I love that this recipe features common ingredients that most are likely to have on hand on any given day.
On a side note, as I was writing this I noted that I was struggling finding more to say about baked beans when a oh-so-helpful person who will remain anonymous suggested including:
Beans are good for the heart,
The more you eat,
The more you …
I will leave the rest of that song for you to finish on your own. All I could say was “bless your heart.”
Slow Cooker Baked Beans
Slow Cooker Baked Beans feature three kinds of beans and a half pound of cheddar cheese adding something extra to the traditional baked beans recipe.
- 16 oz. can pork and beans
- 16 oz. can lima beans
- 16 oz. can kidney beans
- 1/2 lb. cheddar cheese grated
- 6 slices bacon diced
- 1 medium onion diced
- 2/3 cup ketchup
- 1/2 cup brown sugar
Drain lima beans and kidney beans.
Cook bacon and onions until bacon is partially fried.
Mix all ingredients together in the slow cooker.
Cook on low for 6 hours or high for 3 hours.