Ingredients
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1 lb bacon
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4 (28 ounce) cans baked beans, any flavor, I use Bushes
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1/4 cup ketchup (more or less to taste)
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2 cups chunky salsa, I use Chi Chi's or Pace (mild, medium or hot to taste, I use hot)
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2 tablespoons honey or 1 tablespoon agave nectar
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2 tablespoons ground cumin (to taste, I free sprinkle it and add more to taste as it slo cooks)
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2 large onions, chopped
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1 tablespoon red chili pepper flakes, or to taste
Instructions
- Fry bacon in frying pan.
- I cut into bite sized pieces with scissors before frying.
- As bacon fries, chop onions.
- When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
- Saute onions in bacon fat til translucent.
- Pour into strainer, but not necessary to rinse or pat with paper towel.
- For me, straining is enough.
- Pour canned beans into 6 Qt Crockpot.
- Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
- Stir often.
- Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
- If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
- They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
- I taste them often as they're cooking and add more salsa and/or cumin to taste.
- We like to taste the cumin, but if you don't that's ok.
- Recipe is easily halved or doubled.
- I never measure anything- I add all ingredients for our taste preferences.
- Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
- Leftovers are great the next day!