Made in a crock-pot, this baked beans recipe uses sauteed onions, bacon, brown sugar, Dijon mustard, cider vinegar, and molasses to give it its sweet, tangy, and savory rich flavor.
Cut the raw bacon into small pieces and fry until half way cooked. Using a paper towel, soak up all but 2 tablespoons of the rendered fat and discard.
Add the onions to the pan and continue to cook for 5 minutes.
Transfer the bacon and onions to a slow cooker. Mix in the BBQ sauce,molasses, cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper. Cover the slow-cooker with the lid and cook on low for 6 hours stirring occasionally to make sure the beans on the bottom do not burn.
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