Comfort Foods by Grandparents.com [Kindle version ~ $0.99]
It may not appear on a Weight Watchers menu anytime soon, but this sweet and meaty side dish is certainly worth a few extra calories. "I have been making these beans for more than 40 years," says reader DeLene M. of Phoenix, Arizona, who submitted the recipe. "I am always asked for the recipe when ever I bring them to a pot luck."
To thicken the sauce's consistency, DeLene suggests using a few tablespoons of cornstarch, though our tester found that a teaspoon or two of tapioca also works.
Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.
1 slow cooker, at least 3 1/2 quarts
1 lb. bacon
1 medium onion, chopped
1 (15-ounce) can baked beans
1 (15-ounce) can kidney beans
1 (15-ounce) can butter beans
1 (15-ounce) can garbanzo beans (chickpeas)
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons mustard
3 tablespoons cornstarch or 2 tablespoons tapioca (optional)
1. In a large pan over medium or medium-high heat, fry bacon until just beginning to crisp. Add onion and cook an additional 5-10 minutes, until onion is slightly softened, making sure bacon doesn’t burn.
2. To a large slow cooker, carefully add bacon along with grease, onions, baked beans, kidney beans, butter beans, garbanzo beans (chickpeas), brown sugar, catsup, mustard, and cornstarch or tapioca if using. Stir well to combine. Cook on high 2 hours or low 6-8 hours. Serve.
If you don’t have a slow cooker, you can use your oven. Simply add the beans to a large pot or dish and cook for 40 minutes at 350 degrees F.
Serves 10 to 12