May 7, 2025
Hello there Slow Cookerers!!
I hope your week is going well.
We are smack dab into the "thousand days of May..."
it seems like summer will NEVER GET HERE.
So --- I say we bring it on with some summer picnic
food.
:-)
I was reminded of a Picnic Bean recipe I included in the
I'm SO glad I was reminded -- because this is a super easy recipe to make when you want something "homemade" but not really.
;-)
This is Homemade in that you doctored up a can
of pork n beans ---
which is NOT CHEATING.
it is called being resourceful.
(that's my story, and I'm sticking to it!)
page 128
serves 8
1 (45 ounce can) Pork n Beans (or choose Bush's Baked Vegetarian if wanting to keep meat-free)
1/4 cup, plus 2 tablespoons molasses
1/4 cup dark brown sugar
2 tablespoons dried minced onion
1 tablespoon dried mustard
Use a 6-quart slow cooker.
Add the entire can of beans to the insert, then the molasses, sugar, onion, and mustard.
Stir well to combine.
Cover and cook on low for 6 hours, or on high for 3 hours.
Stir well again.
Let the beans sit uncovered and unplugged for 1 hour before serving slightly warm, or at room temperature.
The Verdict.
These beans will be a favorite at your next cookout or family barbecue.
I, personally, like them best at room temperature, but you can also eat them steaming hot!
If you'd prefer to use fresh onion, use two small yellow onions, finely diced or grated (approx 1 1/4 cup onion).
ENJOY!!
steph
need more beans? no problem -- here you go!
