Dutch Oven Baked Beans

By Gazelle

This is a very good recipe for baked beans in the slow cooker. easy... this is my favorite

Ingredients

• 2 cups (1 lb./500 g) dried pinto beans
• 1/2 lb. (500 g) thick-cut bacon, coarsely chopped
• 1 large yellow onion, diced
• 1/2 tsp. kosher salt, plus more, to taste
• 8 garlic cloves, finely chopped
• 3 cups (24 fl. oz./750 ml) ketchup
• 1/2 cup (3 1/2 oz./105 g) firmly packed brown sugar, plus more to taste
• 1/4 cup (2 fl. oz./60 ml) Worcestershire sauce
• 1/2 cup (4 fl. oz./125 ml) Dijon mustard
• 1 Tbs. dry mustard
• 1 Tbs. chili powder
• 1 Tbs. ground cumin
• 1/2 tsp. freshly ground pepper, plus more, to taste

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

In a large Dutch oven, cook bacon over medium heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp of the salt; cook, stirring occasionally, 5 to 7 minutes, until onions is soft. Add garlic and cook 1 minutes, stirring so it does't brown.
Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, chili powder, cumin, pepper remaining 1 tsp salt and enough water to just cover beans. Stir to combine and bring to a simmer. Carefully transfer to a 6-quart slow cooker and cook on Low for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.

NOTE;
Pick over the pinto beans and discard any misshaped bean rinse and drain the beans. Place a large bowl, add water to cover and soak overnight. Drain the beans and set aside.
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