Balsamic Cognac Slow Cooker BBQ Beans

June 12, 2012

Beans, beans, the magical fruit…

Baked Beans1

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.

Baked Beans

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.

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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.

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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!

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Get out your slow cooker people!! It’s time to make beans!

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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

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{ 16 comments… read them below or add one }

1 Samantha Angela June 12, 2012 at 6:22 am

I like putting whisky in my baked beans. Cognac is definitely more refined.

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2 Steph June 12, 2012 at 2:54 pm

I’ll have to try whiskey next time!

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3 amy erickson June 12, 2012 at 7:37 am

OMG..YUMM!! I’m speechless..no words exsist!

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4 RavieNomNoms June 12, 2012 at 11:14 am

OH WOW, I am such a beans girl and then bbq beans? I am sold. I would eat these alone for dinner with no problem haha

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5 Steph June 12, 2012 at 2:54 pm

I’ve totally done that two nights in a row now!

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6 Suzi June 12, 2012 at 11:55 am

Nothing better than some baked beans a simmering all day long. I would certainly stuff them in a roll also. Now youv’e got me wanting to make some up in the slow cooker.

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7 Renee @ Tortillas and Honey June 12, 2012 at 2:04 pm

Ooooh… cognac in baked beans! And bacon! I like!!!

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8 Cucina49 June 12, 2012 at 2:32 pm

These look awesome–I bet the cognac really adds to the flavor!

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9 Colleen, The Smart Cookie Cook June 12, 2012 at 4:00 pm

This has 4th of July written all over it! And also, why am I a vegetarian??

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10 Emily @ Life on Food June 12, 2012 at 5:57 pm

Baked beans have been on my to-do list for such a long time. I don’t know why I haven’t made them yet. I cannot wait for the next BBQ. This is what I will be contributing!

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11 The Mom Chef June 12, 2012 at 8:45 pm

I adore baked beans (in spite of the lack of intimacy they cause over the next few days after eating them) and I adore alcohol in everything so this is perfect for me. They look delicious.

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12 Anne @ Have a Cookie! June 12, 2012 at 9:20 pm

Holy moly – these beans are a MUST TRY!!!

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13 Abby June 14, 2012 at 3:43 pm

Boozy bean buns sound amazing to me!! haha But in all seriousness, this looks so good!

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14 Arantha June 15, 2012 at 4:52 pm

OMG YUM!!!!!!! I need to make these ASAP.

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15 sherrie June 16, 2012 at 11:04 am

i’m making these for father’s day. i only have regular vinegar and i don’t have the alcohol. hopefully it will still be tasty! think i will omit them both and put some beef broth in it’s place.

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16 Steph June 16, 2012 at 6:22 pm

Ooh beef broth! That sounds so great! Let me know how that works!

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