A delightful twist on classic baked beans, enhanced with a balance of sweet and tangy flavors.
Chop the smoked bacon into small pieces.
For a crispier texture, you can pre-cook the bacon in a skillet before adding it to the slow cooker.
Dice the yellow onion finely.
To avoid tears while chopping onions, chill them in the refrigerator beforehand.
Combine the chopped bacon, diced onion, canned baked beans, ketchup, mustard, white vinegar, and brown sugar in the slow cooker.
Mix thoroughly to ensure all ingredients are evenly distributed.
Set the slow cooker to high and cook for 4 hours.
Stir occasionally to prevent sticking and to blend flavors.
For a thicker consistency, leave the lid off during the last hour of cooking.
This allows excess moisture to evaporate, resulting in a richer texture.
Serve the baked beans warm as a side dish or main course.
Garnish with chopped parsley for a fresh touch.
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