As summer approaches, picnic and cookout season begins to crank into full swing. Here in the South, no matter if you are grilling chicken, burgers, or even having a pig-picking, a large pot of sweet baked beans is a must. This weekend, I wanted to create a variation on the classic baked bean and create a simple, slow-cooked version that was less sweet and more savory. These beans turned out wonderful! The pale ale adds a subtle undertone in the background without overpowering the savory flavor. The ease of this recipe also allows you to set the slow cooker to low and leave it without worries.
1 Pound Ground Beef
1/4 Cup Green Pepper, Chopped
1/2 Cup Yellow Onion, Chopped
1 Clove Garlic, Minced
30 Ounces Pork-N-Beans
3/4 Cup Pale Ale
6 Tablespoons Light Brown Sugar
1/2 teaspoon Cumin
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
2 Tablespoons Mustard
3 Tablespoons Ketchup
2. Once browned, transfer to a slow cooker.
3. Add the remaining ingredients.
4. Cook on LOW for 4 hours with the lid on the cooker.
5. Remove the lid and simmer for 1 hour on HIGH or until it reaches the desired thickness. Stir occasionally.