Slow Cooker Recipe: Country Style Baked Beans that Will Melt in Your Mouth

I purchased the America's Test Kitchen Cookbook with all seasons included. Wow! What a heavy book. I have decided to go through it and start working on their recipes. I came across this recipe and it sounded so good. Well, let me tell you, these beans are the best I have ever tried. If you are having a cookout this spring or having company come over or you are going to someone's house for a cookout, take a big pot of these beans and you will be the hit of the party. Guaranteed! I did not make any changes to the recipe. I followed it to the tee. I know. I know. Very unusual for me.

Ingredients

1 lb bratwurst, casings removed

1 onion, chopped fine

6 slices of bacon, chopped

2 garlic cloves, minced

Salt and Pepper

1/4 tsp cayenne pepper

6 cups water, plus extra if needed

1 lb dried navy beans (2 1/2 cups), picked over and rinsed

1 10 oz can RoTel Diced Tomatoes, drained

1 1/4 cup plus 2 Tbsp barbecue sauce (I make my own)

1/4 cups plus 2 tablespoons ketchup

2 Tbsp spicy brown mustard

1 Tbsp cider vinegar

Before you begin:

The finished beans can be held on the warm or low setting for up to 2 hours; adjust their consistency with hot water as needed before serving.

Instructions

1- Brown bratwurst, onion bacon, garlic 1/2 tsp salt, and cayenne, stirring and breaking up the meat with a wooden spoon, until sausage is no longer pink. Transfer to slow cooker. Stir in water, beans, tomatoes, 1/4 cup BBQ sauce and 1/4 cup of ketchup. Cover and cook until beans are tender, 8-9 hours on high.

2- Drain beans, reserving 3/4 cup cooking liquid. Return beans to the now-empty slow cooker. Stir in reserved cooking liquid, mustard, vinegar, remaining 2 Tbsp BBQ sauce, and remaining 2 Tbsp of keetchup. Cover and cook on high until beans have thickened slightly, about 10 minutes. Season with salt and pepper to taste. Serve to your loved ones.