There’s something about baked beans that scream summer grilling to me – but I almost never make them because I hate having both the grill and the stove going at the same time. Using the slow cooker to make the beans is a great way to be able to focus on just the grill. I made these for a barbecue a few weeks ago and everyone loved them – and I loved them because they were really hands-off to make.

If you have trouble finding Navy Beans, check in your ethnic/international section. My local stores had them shelved there instead of by the other canned beans.

Slow Cooker Baked Beans
(from Eat at Home)

4 cans navy beans, drained and rinsed
3/4 cup brown sugar
1/4 cup molasses
1/4 cup ketchup
1 bottle chili sauce
1 small onion or 1/2 large onion, diced (about 1/2-3/4 cup)
6 slices bacon, cooked and chopped or crumbled

Combine all the ingredients in the slow cooker.  Cook on high for 3-4 hours.  If your beans seem too soupy, remove the lid for 15-20 minutes to let it thicken up.