Ingredients:

  • 1 can (15 oz / 425g) navy beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 can (15 oz / 425g) pork and beans, undrained
  • 6 oz (170g) thick-cut bacon, diced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1/2 cup (115g) brown sugar, packed
  • 1/4 cup (60ml) molasses
  • 1/2 cup (120ml) ketchup
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) yellow mustard
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Brown the diced bacon in a pan until crisp, then sauté the diced onions and minced garlic in the rendered fat until translucent.
  2. Add the browned bacon, onion, and garlic mixture, along with the drained navy, kidney, and pinto beans, and the undrained pork and beans, to the slow cooker.
  3. Stir in the brown sugar, molasses, ketchup, apple cider vinegar, yellow mustard, smoked paprika, black pepper, and salt until the beans are evenly coated.
  4. Cover and cook on High for 4 hours or Low for 8 hours until the sauce has thickened into a glossy glaze.
  5. Stir the beans one final time. If the sauce is too thin, leave the lid off for the final 30 minutes of cooking to allow for further reduction.