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  • Yield: 8 Servings
  • Total Time: 1 Hour


  • 3 slices center-cut bacon or turkey bacon, roughly chopped
  • 1 medium onion, chopped (I use a Vidalia)
  • 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
  • 2 (15-ounce) cans great Northern beans (or any white bean), not
  • drained
  • 1 (15-ounce) can tomato sauce
  • ¼ cup low-sugar ketchup (or tomato paste)
  • ¼ cup cider or white vinegar
  • 2 tablespoons honey
  • 1½ tablespoons prepared mustard
  • ¼ cup sweetener that measures like sugar, or to taste
How to Make It
  1. Heat a large skillet over medium heat and add the bacon and onions. Cook for 3 to 5 minutes, until the bacon is cooked and onions are translucent. Add the garlic and cook for an additional 30 seconds, then turn off the heat. Add the bacon, onions,
  2. and garlic to a 6-quart slow cooker, along with the beans, tomato sauce, ketchup, cider vinegar, honey, mustard, and sweetener. Whisk well to combine. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, stirring occasionally.
  3. After cooking, turn the slow cooker to the warm setting or turn off completely and let sit for 30 minutes, which will help the sauce for the beans thicken even more. Serve warm.

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