Beans, beans, the magical fruit…
What am I saying! You don’t want to hear about that!
You want to hear about homemade BBQ beans that will put any can of beanies to shame.
You wanna hear about beans that cook all day and leave your home smelling like a Kansas City BBQ pit (which is totally my favorite new smell). Whoever invents candles smells…I am waiting for this smell.
You wanna hear about beans that are spiked with Cognac and sweet balsamic.
Beans that have r-e-a-l bacon not beanie weenies.
Nothing against beanie weenies! They were all I wanted to eat from the age of 8 to 15. That and chicken fingers. I could eat those two things all day long. No fruits. No veggies. And I was a bean pole.
Damn you metabolism.
Can I tell you something bad that I did with these beans? I took a King’s Hawaiian Roll, split it in half, and stuffed it with beans.
Don’t knock it ‘til you try it! And don’t judge me. I was carb loading for my run. Love marathon training excuses!
Get out your slow cooker people!! It’s time to make beans!
Balsamic Cognac Slow Cooker BBQ Beans
makes a hu-jass pot of beans
1 pound dry navy beans
5 slices of bacon
1/2 large yellow onion, diced
2 cups water
3/4 cup of BBQ sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
1/4 cup tablespoons balsamic vinegar
3/4 cup cognac
1 1/2 tablespoons brown mustard
The night before, pour the beans in a large pot and cover with water. Leave on the counter top to soak overnight. Drain them in the morning.
Fill the pot back up with water and bring it to a boil. Add beans back to the pot and simmer for 30 – 40 minutes. Drain beans and add to crockpot bowl. While beans are cooking, heat a large skillet over medium heat and add bacon slices. Cook until bacon is crispy, remove from skillet and place on a paper towel to drain out some of the grease. Discard the excess grease, leaving enough to just coat the bottom of the pan. Add in the diced onion and cook over medium heat until onions are caramelized and translucent, about 8 minutes. Chop bacon in to chunks and add it and the cooked onions to the crockpot bowl.
Add water, BBQ sauce, brown sugar, ketchup, Balsamic vinegar, cognac, and brown mustard to the crockpot and stir to mix beans, bacon, and onions all together.Cover and cook on high for 6 hours, stirring occasionally. After 6 hours, turn crockpot to “warm” setting and let beans stand just for 20 minutes to thicken up.
Serve up in a bowl, on a plate along side some BBQ chicken, or make a King’s Hawaiian bean sandwich.
Recipe adapted from How Sweet Eats