Baked Beans With Apples and Jalapeno |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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In 'Make it Fast, Cook it Slow' by Stephanie O'Day Ingredients:
1 lb bacon (can use turkey bacon) |
1 (15 ounce) can white kidney beans, drained and rinsed |
1 -2 canned jalapeno pepper, diced |
1/2 yellow onion, diced |
2 granny smith apples, cored and diced |
3 garlic cloves, minced |
1 teaspoon dry mustard |
1/2 teaspoon kosher salt |
1 tablespoon brown sugar |
1/4 cup ketchup |
2 tablespoons molasses |
1/3 cup apple juice |
Directions:
1. Use a 4-quart slow cooker; put 2 pieces of bacon into the bottom of your stoneware.
2. Layer in the beans, jalapeno, onion, apples, and garlic; sprinkle the mustard, salt, and sugar on top.
3. Add in ketchup, molasses, and juice; stir gently to combine.
4. Add 2 more pieces of bacon; cover and cook on LOW for 6-8 hours, or on HIGH for 4 hours.
5. Cook the remaining bacon on the stovetop and crumble over the top before serving.
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