You won’t often find me providing a recipe consisting of a can of this and a can of that. Easy Baked Beans, however, is one that does. In my defense, I buy organic dry beans in bulk, cook them up, and pressure can them into pint jars, but you can use storebought canned beans just as well. As you can see, exact amounts aren’t necessary. Each can could be 2 cups, or 14 ounces or (better) 19 ounces. You can even add another can if you want.
I tossed this in the slow cooker the morning of Toastmasters. It was marvelous to get home from work, walk the dog, enjoy a leisurely supper, and have plenty of time to get to Toastmasters on time.
Easy Baked Beans
2 cups (ish) chopped leftover ham
1 can black beans
1 can garbanzo beans
1 can kidney beans
1 can pinto beans
1/2 onion, chopped
1/2 cup chopped mushrooms
1/4 cup (ish) molasses
2 tablespoons (ish) ketchup
1 tablespoon (ish) mustard
Combine all this in your slow cooker, turn it on low, and leave it for 8-10 hours.
I love baked beans of all different kinds – and especially mixing the variety of beans because it makes the texture more fun. But mushrooms? I never heard of that! And I love mushrooms, so I’ve got to try this!
Thanks for the recipe.
I hope you love it, Tracy! Yeah, I like a lot going on on my plate, so different kinds of beans is a win win for me.