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Barbecued Beans

 Barbecued Beans
Most members of my family would agree that no picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering. —Diane Hixon, Niceville, Florida
12-15 ServingsPrep: 5 min. + standing Cook: 10 hours

Ingredients

  • 1 pound dried navy beans
  • 1 pound bacon strips, cooked and crumbled
  • 1 bottle (32 ounces) tomato juice
  • 1 can (8 ounces) tomato sauce
  • 2 cups chopped onions
  • 2/3 cup packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons garlic salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce

Directions

  • Place beans in a large saucepan; add water to cover by 2 in. Bring to
  • a boil; boil for 2 minutes. Remove from the heat; let stand for 1
  • hour. Drain beans and discard liquid.
  • In a 5-qt. slow cooker, combine remaining ingredients. Add the beans.
  • Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10
  • hours longer or until beans are tender. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 cup) equals 220 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 762 mg sodium, 33 g carbohydrate, 8 g fiber, 11 g protein.