Slow Cooker Hawaiian Baked Beans
Putting pineapple in baked beans may sound weird. But once you try these Slow Cooker Hawaiian Baked Beans, it will make perfect sense.
Servings: 10
Ingredients
- 28 oz can cannelli beans drained and rinsed
- 28 oz can pinto beans drained and rinsed
- 14 oz can kidney beans drained and rinsed
- 20 oz can pineapple chunks
- ¼ cup pineapple juice reserved from pineapple chunks can
- 10 slices bacon cooked and diced
- 1 medium yellow onion finely diced
- 1 cup barbeque sauce I used Sweet Baby Ray’s Original
- ⅓ cup ketchup
- 1 tablespoons dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Rinse and drain beans and place into the bottom of a 5 quart or larger slow cooker.
- Cook and dice your bacon and add to the slow cooker.
- Optional, saute your onions in some of the leftover bacon grease for several minutes to add flavor. Add cooked onions to the slow cooker.
- Add your remaining ingredients to the slow cooker and stir to combine.
- Cover and cook on high for 2-3 hours or low for 5-6 hours. Adjust salt and pepper to taste.
- Serve immediately or keep on warm until ready to serve, enjoy!