Slow Cooker Tangy Baked Beans

• 3 – 15 oz cans navy beans, drained and rinsed well
• 5 slices bacon, chopped
• 1 medium onion, diced
• 1/3 C tomato paste
• 1 Tb Worcestershire sauce (We love Col. Pabst!)
• 1 Tb BBQ Herbs (seasoned salt would work, but cut to 2 tsp)
• 3 Tb maple syrup
• 1 Tb honey
• 3 Tb yellow mustard (Mustard Girl is a favorite!)
• 2 Tb apple cider vinegar
• 1 1/2 C chicken stock

1. Add onion and chopped bacon to pan and cook about 10 minutes, until bacon is crisp and onions are translucent.
2. In a small dish, whisk together tomato paste, Worcestershire, BBQ Herbs, maple syrup, honey, mustard, vinegar, and stock.
3. Place bacon mixture, beans, and sauce mixture into slow cooker.
4. Gently stir to combine well.
5. Cook on LOW for 4 hours. Stir occasionally. If needed, add a Tb or two of hot water if sauce gets too thick.

*As seen on Twin Cities Live July 3, 2019

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