A delightful twist on the classic baked beans, this recipe combines sweet and tangy flavors for a comforting dish.
Prepare the ingredients by chopping the green pepper and onion into small pieces.
Chopping the vegetables uniformly ensures even cooking.
Cook the bacon in a skillet until crispy, then crumble it.
Cooking the bacon beforehand adds a smoky flavor to the beans.
Combine the cooked bacon, chopped vegetables, mustard, ketchup, barbecue sauce, brown sugar, and navy beans in the slow cooker.
Mixing the ingredients thoroughly ensures the flavors meld together.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring occasionally.
Stirring occasionally prevents the beans from sticking to the bottom.
Serve warm as a side dish or main course, garnished with fresh parsley if desired.
Serving with a garnish adds a touch of freshness and color.
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