Ingredients Jump to Instructions ↓

  1. 1 lb bacon

  2. 2 large onions , chopped

  3. 4 (28 ounce) cans baked beans, any flavor, I use Bushes

  4. 1/4 cup ketchup (more or less to taste)

  5. 2 cups chunky salsa , I use Chi Chi's or Pace (mild, medium or hot to taste, I use hot)

  6. 2 tablespoons brown sugar or 2 tablespoons honey or 1 tablespoon agave nectar

  7. 2 tablespoons ground cumin (to taste, I free sprinkle it and add more to taste as it slo cooks)

  8. 1 tablespoon red chili pepper flakes, or to taste

Instructions Jump to Ingredients ↑

  1. Fry bacon in frying pan.

  2. I cut into bite sized pieces with scissors before frying.

  3. As bacon fries, chop onions.

  4. When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.

  5. Saute onions in bacon fat til translucent.

  6. Pour into strainer, but not necessary to rinse or pat with paper towel.

  7. For me, straining is enough.

  8. Pour canned beans into 6 Qt Crockpot.

  9. Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.

  10. Stir often.

  11. Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.

  12. If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.

  13. They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.

  14. I taste them often as they're cooking and add more salsa and/or cumin to taste.

  15. We like to taste the cumin, but if you don't that's ok.

  16. Recipe is easily halved or doubled.

  17. I never measure anything- I add all ingredients for our taste preferences.

  18. Freezes VERY well and you can reheat in microwave or in crockpot once thawed.

  19. Leftovers are great the next day!


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