Slow Cooker Baked Beans

Directions

1. Cut bacon into small pieces. Cook in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet. Set aside a handful of bacon for serving.

2. Soften the aromatics: Add onion and jalapeño to the skillet with the reserved bacon fat. Cook over medium heat until softened, about 4 to 5 minutes. Add 3 garlic cloves, minced and cook 1 minute more.

3. In the crockpot, stir together BBQ sauce, molasses, brown sugar, bourbon, apple cider vinegar, Worcestershire sauce, yellow mustard, black pepper, and smoked paprika until combined.

4. Add 3 cans beans, the onion mixture, and most of the chopped bacon to the crockpot. Stir to coat everything in the sauce.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring once or twice if possible. Beans are done when the sauce is thick and glossy.

6. Taste and adjust seasoning. Transfer to a serving dish and top with the reserved bacon.

7. Notes:

   BBQ sauce matters: Use a smoky variety to complement the cherrywood bacon. A sweet sauce will work but the smoky depth is what makes this recipe.

   Heat level: One jalapeño adds mild heat. Leave it out for a crowd-pleasing version, or add a second for more kick.

   Make ahead: These beans reheat beautifully and actually improve overnight as the flavors meld. Make them the day before your cookout and reheat on low.