Stadium Beans

Lessons learned from our most recent BBQ and swim session. Number one- you can never have enough beans. Number two - never check the swim diaper for poop when the swim diaper is underwater. Number three - if your kid eats over a pint of blueberries in one day, he will literally poop blueberries. It smelled just like blueberries....and chlorine.

This recipe makes some fancy beans. So many colors. Throwing all the beans in a slow cooker takes one thing off my list early in the morning and allows for maximum swim time. You see - I'm always thinking.

My God, its hard to take good photos of food.  It is prettier than baked beans in real life. And tastes better too.

Stadium Beans
Serves: Well, at least 6 adults and 6 kids, with two sandwich bags left over.
Adapted from Everyday Slow Cooker

• 1/2 pound bacon
• 1 onion, chopped
• 2 cans 16 ounce baked beans, drained
• 16 ounce can kidney beans, drained
• 15 1/2 ounce can chili beans, drained
• 2 cans 14 1/2 ounce green beans, drained
• 2/3 cups ketchup
• 1/3 cup brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Cook bacon in a skillet over medium heat until crisp. Remove bacon to paper towel, keeping the bacon grease in the skillet. Crumble bacon. Add onion to skillet and saute until tender.

Combine all the beans, the bacon, onion, and any remaining grease from the skillet to the slow cooker.

Stir together ketchup, brown sugar, chili powder, and cumin in a small bowl.  Fold into the slow cooker.  Cover and cook on low setting for 3 to 6 hours.

Next time: I need to learn to cook dry beans instead of always cooking them from a can. Eventually.