Slow-Cooker Breakfast Baked Beans are dressed up for the first meal of the day with hearty helpings of Canadian Bacon and browned breakfast sausage among tender beans in an irresistible maple and coffee sauce.
Ingredients
Full Sized Batch:
2poundsnavy beans14.5 ounces each, washed, picked over, and cooked according to package directions, or 8 cans navy beans, drained and rinsed
1poundbreakfast pork sausagebrowned, drained of all but 1/4 cup of fat
1poundCanadian bacon1/4-1/2-inch, cubed , browned
1onionpeeled and finely chopped
1can tomato puree28 ounces
1cupdark maple syrup
1 1/2cupsstrong brewed coffee
1/4cupbrown sugar
1cupbean liquor or 1 cup unsweetened apple juice or cider
2large bay leaves
Half-sized Batch:
1poundnavy beans14.5 ounces each, washed, picked over, and cooked according to package directions, or 4 cans navy beans, drained and rinsed
1/2poundbreakfast pork sausagebrowned, drained of all but about 2 tablespoons of fat
1/2cupbean liquor or 1/2 cup unsweetened apple juice or cider
1large bay leaf
Instructions
Mix all of the ingredients together in a slow-cooker. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, or until bubbly and thick. The sauce will thicken as it cools, so keep that in mind. Remove the bay leaves from the slow-cooker.
Store leftovers, tightly covered, in the refrigerator, or in individual portions in zipper top bags or small airtight containers in the freezer.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.