It’s already the middle of September…can you believe it? When I walked outside this morning, it actually felt like it. It was almost 6AM and it was only 77 degrees!! Yay!! Believe it or not, here in the desert, that is a sign that fall is closing in on us.
I absolutely love summer, but I am always excited for fall…the pumpkins, fresh apple cider, cooler weather, baking and the fall holidays. As a child, my favorite part of fall was watching the leaves change color. I truly miss that living here among the cactus. They just refuse to change color for me, lol. 🙂
But, fall is still fall, no matter where I am.
The recipe I’m sharing today is great for any season, but these baked beans are definitely yummy in the fall while watching football with friends and family. You can get them ready in the morning and dish them out during halftime.
While these are a great compliment to burgers, links or hot dogs, they are hearty enough to stand alone as a meal. Just add some great cornbread muffins and you have a simple, delicious game-day meal.
For best results, remember to leave enough time in the morning to quick-soak and fully cook the beans according to the package directions. You could always do this the night before as well.
Here you go! Go Penn State…
- 1 pound Great Northern or Navy beans, fully cooked
- 1 pound bacon, uncooked and cut into bite-sized pieces
- 1 large onion, chopped
- 1 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon dry mustard
- Fully quick-soak and cook beans according to package directions.
- During the last 30 minutes of cooking the beans, fry bacon pieces, adding the chopped onion during the last few minutes of frying.
- When the beans are finished cooking, pour the beans along with 2 cups of the cooking water into slow cooker.
- Add the bacon and onion mixture along with the rest of the ingredients and stir.
- Cook on low for at least 6 hours or until the beans have darkened.
Makes approximately 2 1/2 quarts.