Slow Cooker Beans and Bacon
As the weather turns cold, hearty soups, stews, and chili can help your family stay warm and satisfied. Making a large batch and using leftovers for lunches or freezing some for another meal is a great way to save time.
These slow cooked beans and bacon provide plenty of flavor, so expect your family to be asking for seconds.
If you need a gluten-free meal, be sure to check the ingredients you are using. Packaged beef broth in particular can contain gluten. I like to rinse my beans (dry or canned) to help eliminate any cross contamination.
- 1/3 cup dry lentils
- 12 strips bacon, fried and cut in pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can small red beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can diced tomatoes with liquid
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
- 2 Tablespoons ketchup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 bay leaf
- Boil the lentils in 1 1/3 cups water for 20-30 minutes. Drain.
- Cook the bacon and cut in pieces.
- Chop the onion and sauté until tender. Add the garlic and cook for one more minute.
- Combine all ingredients in a slow cooker.
- Cover and cook on high for 3-4 hours.
- Remove the bay leaf and serve.