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Posted by on Apr 28, 2014 in Dairy Delights, Pork and Ham, Soft Foods Phase, Stews and Soups | 0 comments

Slow-Cooker Cheddar-Bacon Beans and Weenies

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 cheeseslowcookerbacononiongarlic


  1. Soak the dried beans overnight in a large bowl full of water.
  2. 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.
  3. Add the onion, garlic, and bacon. Cover and let stew for 30 minutes.
  4. Add the mustard, Worchestershire, and tomato paste and stir.
  5. Drain the soaked beans in a colander and then add them to the slow cooker along with the chicken stock. Stir well.
  6. Reduce the slow cooker to its lower setting and cook for 4 hours.
  7. Add the little sausages and cook for another hour.
  8. Serve topped with plenty of grated cheddar.





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