Slow-Cooker Cheddar-Bacon Beans and Weenies
Beans and weenies are a stick-to-your-ribs favorite! This recipe combines the smokiness of bacon and the zing of cheddar to complement the tradition.
This is a full-quantity recipe that serves about 12 small tummies. I make it ahead, freeze small portions, and save some in the fridge to eat sooner.
- 2 cups dried navy, cannelini, pinto, or similar beans
- 1 tablespoon vegetable oil, lard, or bacon grease
- 1 large white or yellow onion, chopped
- 2 cloves garlic, minced
- 4 ounces uncooked bacon, chopped
- 2 tablespoons dried English mustard
- 1 tablespoon Worchestershire sauce
- 3 tablespoons tomato paste
- 2 cups chicken stock
- 1 13-ounce package Hillshire Farms Cheddar Lit’l Smokies (or your favorite cocktail wieners)
- plenty of grated sharp cheddar cheese
- Soak the dried beans overnight in a large bowl full of water.
- Turn your large slow-cooker on its highest slow-cook temperature and add the oil/grease. Let sit for 5 minutes or until the grease is fully melted.
- Add the onion, garlic, and bacon. Cover and let stew for 30 minutes.
- Add the mustard, Worchestershire, and tomato paste and stir.
- Drain the soaked beans in a colander and then add them to the slow cooker along with the chicken stock. Stir well.
- Reduce the slow cooker to its lower setting and cook for 4 hours.
- Add the little sausages and cook for another hour.
- Serve topped with plenty of grated cheddar.