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Sweet & Hot Baked Beans

 Sweet & Hot Baked Beans
Baked beans belong at a barbecue. They're sweet with heat when you add pineapple and jalapenos. — Robin Haas, Cranston, Rhode Island
12 ServingsPrep: 20 min. Cook: 5 hours.

Ingredients

  • 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

Directions

  • 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).
Nutritional Facts: 1/2 cup equals 318 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 581 mg sodium, 64 g carbohydrate, 6 g fiber, 9 g protein.