- 4 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 2 cans (8 ounces each) crushed pineapple, undrained
- 2 large onions, finely chopped
- 1 cup packed brown sugar
- 1 cup ketchup
- 10 bacon strips, cooked and crumbled
- 1/2 cup molasses
- 1/4 cup canned diced jalapeno peppers
- 2 tablespoons white vinegar
- 4 garlic cloves, minced
- 4 teaspoons ground mustard
- 1/4 teaspoon ground cloves
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 12 servings (1/2 cup each).
Reviews for Sweet & Hot Baked Beans
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"Unfortunately no one in my family cared for this recipe."
"I was looking for a different baked bean recipe and this was it! It made a large batch and everyone loved it."
"I am very sorry, I don't want to hurt the submitters feelings, but this was terrible! I was so excited about making it, I love pineapple. I thought it would taste excellent, but it didn't. It came out crunchy and vinegary tasting. Mine was very watery, not thick at all. I was hoping for so much more."
"Easy to make and was a big hit!"