Crock Pot Baked Beans: An Easy Slow Cooker Side and Giveaway!

Each and every Father's Day I laugh at the barbecue posts. Really, in my house my husband and the father of my children is the one who mans the grill, flipping burgers, searing steaks, roasting corn. (Corn is far superior when grilled, don't you agree?) I generally stick around inside making the sides and salad, getting things ready so that we can coordinate our coming together around the table. This last week, however, I took over, grilling salads, skewering shrimp and tossing them on, even sliding a few pieces of sun-dried-tomato-rubbed chicken over the flames. My husband was impressed, sure, but he still prefers to be the one with tongs in hand most days. He takes pride in his ability to whip up restaurant-quality barbecue all while standing outside and enjoying our (far too fleeting) summer sun. Of course, when I have a slow cooker to help with the pre-prep, I can stand outside with a cold beer or a sweaty glass of iced tea waiting for him to do all the work, too. The Crock-Pot cooks my beans without hours of having my oven on to heat up the house, and I just sit back and relax after whipping together a creamy coleslaw. Giveaway Enter to win your very own Crock-Pot Hook Up Connectable Entertaining System! With three separate bases that connect for easy plug-in options, you can serve up a full buffet of barbecue goodness. That's right, we're giving you a chance to win a full system to fill with whatever your heart desires. Whether you opt to hold barbecue and beans; carnitas with rice and queso; creamed corn, collard greens, and a big ol' pot of shrimp and grits; or anything else you can dream up, this Crock-Pot system will quickly become your go-to for in-home entertaining. a Rafflecopter giveaway In the Crocks: Smoked Ribs South Carolina Style Mustard Barbecue Sauce Basic Barbecue Sauce Crock-Pot Baked Beans Crock Pot Baked Beans Recipe Print This Recipe Ingredients 1 15 oz can navy beans, drained 1 15 oz can black beans, drained 6 ounces pork belly 1 medium red onion, sliced 1/4 cup molasses 3 tablespoons brown sugar 2 teaspoons stone ground mustard 1 tablespoon rib rub Directions Drain the beans and add them to the crock. Remove the hard portion of fat from the pork belly, and then cube the rest and add it to the crock. Add the onion, molasses, brown sugar, mustard, and the rib rub. Add 2 cups of water and stir to combine all the ingredients. Cover and cook in the slow cooker for 4 hours on high or until the beans are tender and the pork is cooked through. Remove the lid from the crock and continue cooking for an additional 45-60 minutes until the sauce has thickened.  via Food Fanatic http://www.foodfanatic.com/2013/06/crock-pot-baked-beans-an-easy-slow-cooker-side-and-giveaway/

Put the internet to work for you. via Personal Recipe 3564685