EFK Tested
Erickson Slow Cooker Baked Beans
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6–8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook bacon until partly crisp; remove with a slotted spoon. Sauté onion in a spoonful of the drippings until softened.
- 2. Add beans, bacon, onion, ketchup, molasses, brown sugar, mustard, vinegar, Worcestershire, and paprika to slow cooker.
- 3. Cook on LOW 5 to 6 hours, stirring once if convenient.
- 4. Taste and adjust sweetness, tang, and salt before serving.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Cool cooked food promptly and refrigerate leftovers in shallow covered containers.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗