A hearty and flavorful bean dish made in the slow cooker, perfect for gatherings or weeknight dinners.
Dice the smoked bacon into small pieces and fry in a pan until crispy. Remove and set aside.
For extra crispiness, cook the bacon over medium heat and stir occasionally.
Chop the yellow onion finely and sauté in the same pan with the bacon drippings until translucent.
Cooking the onion in the bacon drippings enhances its flavor.
Drain and rinse the canned kidney beans and butter beans.
Rinsing canned beans removes excess sodium and improves their texture.
In the slow cooker, combine the beans, cooked bacon, sautéed onion, ketchup, brown sugar, white sugar, vinegar, and liquid smoke. Stir well.
Ensure all ingredients are evenly mixed for consistent flavor.
Set the slow cooker to low and cook for 6-8 hours, stirring occasionally.
Cooking on low allows the flavors to meld together beautifully.
Serve the smoky bean medley warm as a side dish or main course.
Garnish with fresh parsley for a pop of color and added freshness.
