I love this recipe for making me look like an awesome cook when I go to barbecues without a lot of effort. The leftovers freeze well to pull out later as an easy microwavable side. This would be vegetarian if you use vegetarian baked beans (not at ALDI) or substituted another can of beans instead.
1 can light red kidney beans, drained
1 can chick peas, drained
1 can Great Northern beans, drained
1 big can pinto beans, drained
1 big can baked beans with sauce
1 large onion, peeled and chopped
2 cloves of garlic minced
3/4 c. ketchup
1/2 c. maple syrup
1/4 c. brown sugar
2 T. steak sauce or Worcestershire
1 T. prepared mustard
1/2 tsp. black pepper (omit if you use steak sauce)
1. Combine all ingredients in slow cooker on low for at least 4 hours.
2. Stir every hour. If it is too runny, leave the lid off for the last hour to thicken.
Freezer to Crockpot:
Place all ingredients listed into a gallon freezer bag. Press air out of the bag, seal and freeze for up to 3 months. The day of cooking, empty frozen contents of into slow cooker and cook on low all day. Stir when you can. If you need a shorter cooking time, you can thaw the bag overnight in the refrigerator first.