These baked beans are amazing — amazingly easy and amazingly tasty.  The secret is to use a crock pot and to add a dash of mustard.



2 pounds dried navy beans
4 strips of center cut bacon, cut into 1 inch pieces
12 ounces frozen chopped onion
2/3 cup apple cider vinegar
1 cup organic low salt ketchup
2 tbs Worcestershire sauce
1/2 cup Splenda brown sugar blend
4 tablespoons organic Dijon mustard

How I Made Them:

Rinse the beans in cold water and drain in a colander (with small holes).  In a large pot, cover the beans with cold water and bring to a boil.  Turn off the heat, cover, and let sit for two hours. Drain the beans and transfer them to the crock pot.

In a heavy bottom sauce pan, cook the bacon until done but not crispy.  Remove the bacon with a slotted spoon and stir it into the beans in the crock pot. Cook the onion in the bacon grease until it’s soft but not brown.  In a bowl, combine the vinegar, ketchup, Worcestershire sauce, brown sugar, and mustard.  Add that to the onions and stir to combine.

Pour the sauce over the beans in the crock pot.  Set the crock pot to the lowest setting — on mine it’s “serve.”  Let the beans cook for 8 hours, stirring once halfway through to be sure the beans are thoroughly sauced.

How They Turned Out:

YUMMY!!  Serve with your favorites of the grill, hot dogs, or on their own.



My best friend got the chance to visit the Magnolia Bakery in Chicago, and she brought me back one of their fabulous cookbooks. This recipe for fresh nectarine cobbler turned out beautifully, especially with vanilla ice cream on top.

Nectarine Cobbler from
The Complete Magnolia Bakery Cookbook