These tangy beans travel well—transport in the same pot they’re cooked in and they’ll stay hot for serving.
lb bacon, cut into 1/2-inch pieces
medium onion, chopped (1/2 cup)
cup packed brown sugar
cup mild-flavor (light) molasses
tablespoon cider vinegar
teaspoon ground mustard
cans (15.5 oz each) great northern beans, drained, rinsed
cans (15 oz each) black beans, drained, 1/2 cup liquid reserved
In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.
A tablespoon of cooked bacon pieces can be saved to garnish the top of beans at serving time.
Decrease the brown sugar to 1/4 cup if you prefer beans that are less sweet.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.