Prep time: 10 minutes (+ 10-15 minutes to brown bacon)
Cook time: 4
hours high or 8 hours on low
16-oz. thick-cut bacon, cut into small pieces
1 medium sweet
Sea salt and black pepper, to taste
1 15.5-oz. can red kidney beans, drained and rinsed
1 15.5-oz. can dark red kidney beans, drained and rinsed
2 15.5-oz. cans great northern beans, drained and rinsed
2 15-oz. cans black beans, drained and rinsed
6 oz. tomato paste
2 T. sugar-free Dijon mustard
1/4 t. gluten-free liquid smoke
1 c. real maple syrup
2 c. chicken broth, preferably organic
- Add chopped bacon and onion to a large
skillet. Season with salt and black pepper, to taste, and cook over medium heat
until bacon starts to get crispy and the onion is soft, approximately 10-15
- Remove skillet from heat and carefully drain
excess grease. Set aside.
- Add the beans, bacon, and onion to a
6-quart or larger slow cooker crock. Top with the tomato paste, Dijon mustard,
liquid smoke, maple syrup, and chicken broth, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Taste and season with additional salt and black pepper, if desired, before serving. Enjoy!