- 8 slices bacon coarsely chopped
- 1/2 cup onion finely diced
- 3 15 ounce cans pork and beans partially drained
- 3 tablespoons yellow mustard
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped parsley
- salt and pepper to taste
Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan.
Pour some of the bacon fat out of the pan, leaving about 1 tablespoon of fat in the pan.
Add the onions to the pan and cook for 3-5 minutes or until translucent. Season the onions with salt and pepper to taste.
Add the beans, onions, mustard, brown sugar, molasses, ketchup and apple cider vinegar to a crock pot. Add 3/4 of the cooked bacon, reserving the rest of bacon for garnish. Stir to combine.
Cook for 2 hours on HIGH or 4 hours on LOW.
Sprinkle with reserved bacon and chopped parsley, then serve immediately.
Calories: 165kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 253mg | Fiber: 1g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 1.1mg | Calcium: 33mg | Iron: 0.8mg