This recipe for slow-cooked pork and beans is really a melding between old-fashioned baked beans and traditional pork and beans. It’s a match made in heaven. When you know you’re going to have company and want an incredibly tasty side dish, this recipe doesn’t disappoint.
What differentiates pork and beans from baked beans? Baked beans have a thicker broth, while pork and beans are meatier. Baked beans may include a tomato sauce. Of the two, pork and beans are less sweet.
While you could go all-out and make the foundational beans from scratch, use canned beans instead. It’s a great time-saver, and now you’re building on flavors instead of having to invent them. This recipe is actually a double portion (it goes fast), so you can halve it for a smaller group.
Slow Cooked Pork and Beans
- 2 28 ounce cans of your favorite baked beans
- 1/4 cup brown sugar (packed)
- 2 tablespoons stone-ground mustard
- 2 tablespoons Worchestershire sauce
- 2 tablespoons maple syrup
- 1 tablespoon garlic (minced)
- 5 slices smoked bacon (finely chopped)
- 2 tablespoons butter
- Pour all your ingredients into the slow cooker.
- Give them a good stir to integrate the flavors.
- Turn the cooker to high until the beans are hot (about 2 hours).
- Decrease the temperature to low.
- Cook for another 2 hours and taste test.
- Adjust the spices.
- Serve hot.