BBQ beans are a flavorful necessity for any outdoor summer gathering. They are a natural complement to any barbecued meat. Prepared in a slow-cooker, these delicious beans require little effort and yield lots of flavor. Many baked bean recipes require canned pork and beans; however I prefer to use canned pinto and kidney beans. Best of all, not only do these baked beans transport well, but they stay hot in the same pot they were cooked in.
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Recipe adapted from local caterer and chef Caroline Cazaumayou.
In a large skillet, fry the bacon until brown.