I went a little crazy with today’s post, but this doesn’t sadden me. There are so many fun things to share today, starting with these slow cooker brown sugar and mustard baked beans!
I wouldn’t want to live in a world without mustard. At this point, you guys should probably already know about my obsession with mustard; and this obsession only seems to be growing as it gets warmer and sunnier! I’m always looking for new ways to incorporate mustard into my recipes, and this recipe for slow cooker brown sugar and mustard baked beans is no different. Using the New Heinz® Yellow Mustard, these baked beans are like nothing you’ve ever had.
These slow cooker baked beans are packed full with all kinds of different flavors. Crispy bacon, brown sugar and the perfect barbecue sauce provide the base for a classic summer picnic recipe, but the Heinz Yellow Mustard brings it all together.
I honestly don’t think you can have a picnic without baked beans. I feel like it is a staple to any picnic spread, but in addition to baked beans, you can’t have a picnic without hot dogs and hamburgers. Which brings me to the second important part of this post: the slider and hot dog bar!
There are so many great “picnic holidays” coming up. I feel like Mother’s Day kicks the whole thing off, and Mother’s Day is followed closely by Memorial Day, Father’s Day, the 4th of July, etc. I mean, I could go on and on.
When we entertain, the gathering tends to be small. I like small gatherings so that I don’t overwhelm myself with a crazy amount of work, but whether I’m hosting a small gathering for Mother’s Day or a huge picnic for Memorial Day, I know that easy recipes are best. The kind of recipes where I can make most of it ahead of time and grill as the guests arrive.
A slider and hot dog bar is perfect for such gatherings: big or small. When it comes to the spread, I also like to keep things simple.
A vase of flowers is always a must at my serving table. A pretty table cloth or table runner, clean lines, white dishes, and serving platters, something refreshing to drink and pastel colors are ideas I lean towards when I entertain in the summer.
I think the most important thing to know about entertaining outdoors in the summer, is to always keep it simple. Don’t overwhelm your guests with an endless amount of food. Have a few main course options to choose from: hot dogs, hamburgers and a vegetarian item. Keep the side dishes to 3. In this case, I served baked beans, cole slaw and macaroni salad. Always have enough toppings and condiments, and never…I MEAN NEVER…forget the dessert. I usually go with my favorite bakery-bought cupcakes or cookies. You can never go wrong with a cupcake. ;)
The most important part of a picnic though? Well the most important part are the condiments you choose to serve. I don’t think I know one person who likes a dry hot dog or hamburger. I always have some queso cheese whipped up. Ketchup is always a must-have, but in my world the mustard matters most.
Heinz Yellow Mustard, with a brand new recipe, has been making quite a few appearances at my barbecues this spring. A secret blend of spices and vinegar provide the perfect balance of flavor and tang; something that is totally necessary in mustard. What I love most about Heinz’s new yellow mustard is that it uses 100% natural ingredients. The mustard itself is much thicker than it used to be, so it doesn’t make your bread soggy when you squeeze it on top. This…I just love.
Make sure you stop by your local Walmart to pick up the new Heinz Yellow Mustard! You can also now find it at other major retailers. It is a definite must-have for your next spring or summer picnic. The recipe for slow cooker brown sugar and mustard baked beans is below! Now tell me, how do you incorporate mustard into your summer recipes? What’s your favorite dish to use mustard with?
Slow Cooker Brown Sugar and Mustard Baked Beans
- 1 pound dry navy beans
- 1 pound thick-cut bacon cut into 1-inch pieces
- 1 small yellow onion diced
- 2 cloves of garlic finely minced
- 12 ounces root beer
- 1 cup barbecue sauce
- 3/4 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup honey
- 1/4 cup Heinz Yellow Mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- Add the navy beans to a large bowl and submerge them in water. Cover and let the beans soak overnight.
- The next morning, drain the beans, and add them to a large pot. Submerge again with water and bring to a rolling boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Drain and set aside.
- To a large skillet, add the bacon and cook over medium heat until crispy, about 8-10 minutes. Remove from heat and transfer to a plate that has been lined with a paper towel. Leave the bacon grease in the pan. Set the heat over medium heat once again, and add the onion. Cook the onion until tender, about 5-6 minutes and then add the garlic. Cook for an additional minute or until fragrant.
- To a slow cooker, add the root beer, barbecue sauce, brown sugar, ketchup, honey, Heinz Yellow Mustard, apple cider vinegar and maple syrup. Whisk until combined. Add the beans, bacon and onion/garlic mixture to the slow cooker and stir to coat. Cook the beans on low heat for 8-10 hours or until tender and thickened. Serve immediately or refrigerate for 12 hours, and reheat in the slow cooker. By waiting 12 hours, allows the bean to thicken substantially. They are much better the following day.