Tangy Mustard Baked Beans from Canned -With Crock Pot or Slow Cooker Tip

I have four different types of mustard in my refrigerator. My all time favorite for snacking and sandwiches is spicy brown, and the one I use for cooking and recipes is usually good ole prepared yellow mustard (Dijon and grainy are the other two). These Tangy Mustard Baked Beans call for yellow, and I'd like to share a great tip for cooking them in a slow cooker below. As for the beans, they are tangy and pungent and quite different than our traditionally ubber sweet baked beans. I think they would be very refreshing with a nice grilled meat that's slathered in sticky sweet BBQ sauce.

 I used my 2 quart Crock Pot.

My tip: When we bake beans in the oven, the liquids condense and the flavors really intensify... If we leave the lid on a slow cooker, things stay wet and it's just not the same. So, I suggest simply leaving the lid ~off~ of the Crock Pot, therefore allowing a more traditional cooking environment. This worked well for me.

Tip #2: Want a super easy, one step short cut? Skip the ingredient list and just mix the beans with Sweet Baby Ray's Sweet Golden Mustard BBQ Sauce to taste. You are welcome:@)

Mustard Baked Beans-heavily adapted from Campbells
2 (14.5 oz) cans pork and beans, lightly drained
2 Tblsp ketchup
2 Tblsp yellow mustard + 1 tsp yellow mustard
2 Tblsp packed brown sugar
1 Tblsp Worcestershire sauce
1 small onion, chopped -or- 1 Tblsp dried onion flakes-I always use dry for the slow cooker
~Mix everything (except 1 tsp mustard) in slow cooker vessel, cook 2.5 hours on high, lid off, stirring occasionally. Stir in 1 tsp mustard before serving.

Eat well and have a happy day:@)

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