Ingredients
Scale
- 8 slices bacon, cooked and chopped
- ½ small onion, diced
- 2 cloves garlic, minced
- 30 ounces pinto beans, rinsed and drained (2 – 15 ounce jars)
- 30 ounces red kidney beans, rinsed and drained (2 – 15 ounce jars)
- 30 ounces white cannellini beans, rinsed and drained (2 – 15 ounce jars)
- ½ cup vinegar
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 7.5 ounces Dr. Pepper soda (1 can)
Instructions
- Combine cooked bacon, diced onion, and minced garlic in the slow cooker.
- Add the rinsed and drained beans to the mixture.
- In a separate bowl, mix vinegar, BBQ sauce, brown sugar, mustard, Worcestershire sauce, chili powder, black pepper, and salt.
- Pour the mixture over the beans and stir well.
- Add Dr. Pepper to the slow cooker and mix gently.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, stir gently and garnish with fresh parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use thick-cut bacon for a richer flavor.
For added heat, consider including jalapeños.
Ensure beans are well rinsed and drained to avoid excess liquid.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg