Smoky Apricot-Bacon Baked Beans [slow cooker]

ingredients

  • Beans (navy or Great Northern) - 1 lb.
  • Bacon - 12 slices
  • Dried apricots - 65g
  • Onion - 250g
  • Tomato Sauce - 8 oz.
  • Brown Sugar - 110g
  • Apricot Preserves - 120mL {170g}
  • Chili Powder - 2 tsp.
  • Mustard powder - 1 tsp.
  • Smoked Paprika - 1 tsp.
  • Salt - 1/2 tsp.
  • Black Pepper - 1/2 tsp.
  • Apple Cider Vinegar - 2 Tbl.

    • method

    1. Prepare: Presoak beans (any method). Cook the bacon to crispness, let cool, then crumble. Chop the dried apricots and the onion.
    2. Cook the beans: In a 5- to 6-quart slow cooker, place half of the cooked bacon and the rest of the ingredients (except the vinegar) into the inner pot. Stir in 600mL water. Cover and cook on HIGH for 7 1/2 to 8 hours. Stir in vinegar and remaining bacon.

    notes

    Adapted from Better Homes and Gardens: Fast or Slow (pg. 208)
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