YOU'RE INVITED....NOW, WHAT CAN YOU BRING?

What's cooking in the crockpot is going to be

something to make all of your guests happy campers!

The darling and I attended a PROGRESSIVE DINNER

last weekend and I thought since it was a cool fall evening

to tour and visit eight homes, this may be the perfect

contribution by bringing a savory slow cooker bean casserole!

Everyone could easily serve themselves a little cup of

this smoky bean medley, which was infused with real

maple syrup and bites of Applewood smoked bacon!

It's a combination of chili/baked beans and barbecue....all in one!

CALICO BEANS WITH APPLEWOOD SMOKED BACON

20 ounce can baked beans

15 ounce can great northern white beans

15 ounce can black beans

15 ounce can dark red kidney beans

15 ounce can pinto beans

1 1/2 lb. Applewood smoked bacon

1 cup chopped onion

3/4 cup brown sugar

3 Tablespoons of Dijon mustard

1 cup ketchup

2 Tablespoons apple cider vinegar

1/3 cup barbecue sauce

1/3 c real maple syrup

Empty baked beans into slow cooker. Open all the rest of the beans into a colander and rinse with cool water, then add them to the slow cooker.

 Dice bacon and cook until almost crisp, but not quite. Remove from pan to a separate plate and drain off most of fat.

While the bacon is cooking mix the last 6 ingredients in a bowl.

 Add onions to bacon fat and sauté until soft but not browned.

Add the brown sugar mix, the bacon and the onions to the slow cooker and stir well to combine all.

Slow cook on high for 4 hours or medium for 6. You can also make this in the oven 350 degrees for about 1 hour, stir a few times while cooking.