Sunday, March 2, 2014

Crock-Pot Baked Beans & Cornbread Supper

For an easy dinner, I often make this baked bean recipe with a side of corn bread.  I can throw all of the ingredients in the Crock-Pot in the morning (or the night before) and let it cook during the day.  The corn bread takes a few minutes to mix up and a half hour to bake.  This is a super dish for pot-lucks too- it always gets compliments!

Crock-Pot Baked Beans

2 cans dark red kidney beans
1 can lima, pinto, or another bean
large can Campbell's Pork and Beans
1 cup tomato sauce or  Chili sauce (depending on how spicy you want it)
3 onions, sliced
1/4 pound of bacon, diced
1/2 teaspoon dry mustard
1/2 cup brown sugar

Drain and rinse the canned beans (but not the Pork and Beans). 
Saute the bacon, remove bacon and saute onion in bacon fat. 
Add all ingredients to Crock-Pot and stir. Cook on low for several hours.  Add more sauce if needed.

Easy Corn Bread

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 degrees F.  Grease an 8 or 9-inch pan.
Combine dry ingredients.  Stir in egg, milk, and oil until moistened.  Pour batter into greased pan.
Bake 25-30 minutes, until lightly browned.

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