NOT TOO SWEET DUTCH OVEN BAKED BEANS

NOT TOO SWEET DUTCH OVEN BAKED BEANS image

Provided by Ellen Bales

Time 9h35m

Number Of Ingredients 13

1/4 lb thick-cut bacon, roughly chopped
1 large yellow onion, diced
1/2 tsp kosher salt, plus more to taste
8 clove garlic, finely chopped (about 2 tbsp.)
1 lb dried pinto beans, soaked overnight
3 c ketchup
1/2 c packed light or dark brown sugar, plus more to taste
1/4 c worcestershire sauce
1/2 c dijon mustard
1 Tbsp dry mustard
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp freshly ground black pepper

Steps:

1. In a large Dutch oven, cook bacon over medium-high heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp. of the salt; cook, stirring occasionally, 5 to 7 minutes, until onion is soft. Add garlic and cook 1 minute, stirring so it doesn't brown.
2. Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, dry mustard, chili powder, cumin, pepper, remaining 1/4 tsp. salt and enough water to just cover beans. Stir to combine and bring to a simmer.
3. Carefully transfer to a 6-qt. slow cooker and cook on LOW for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.