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1
Fry bacon in frying pan.
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2
I cut into bite sized pieces with scissors before frying.
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3
As bacon fries, chop onions.
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4
When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
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5
Saute onions in bacon fat til translucent.
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6
Pour into strainer, but not necessary to rinse or pat with paper towel.
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7
For me, straining is enough.
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8
Pour canned beans into 6 Qt Crockpot.
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9
Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
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10
Stir often.
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11
Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
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12
If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
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13
They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
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14
I taste them often as they're cooking and add more salsa and/or cumin to taste.
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15
We like to taste the cumin, but if you don't that's ok.
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16
Recipe is easily halved or doubled.
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17
I never measure anything- I add all ingredients for our taste preferences.
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18
Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
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19
Leftovers are great the next day!
