The best baked beans ever

Cole and Christine Pantages have the best recipe for curried beans. I am using their recipe but changing it slightly so I can bake the beans in a slow cooker or in the oven.

1 large onion - small diced,

6 slices bacon - diced and sautéd with onion

2 large cans (14 ounces each) brown beans 

1 can of black beans - rinse well first 1 can of red kidney beans - rinse well first 

1 tin of diced tomatoes 

1/2 c. molasses 

1/8 c. vinegar - I am using cider vinegar today but any type of vinegar will do 

2 tablespoons Dijon mustard ( if you don't have dijon not to worry, use regular mustard) lots of curry powder, as much as you want (I am using 1/8 of a cup today) 

2 teaspoons ground cumin 

1 tablespoon chilli powder 

¼ teaspoon cayenne pepper 

¼ teaspoon dried oregano  

4 green onions - chopped (optional for a garnish but not necessary) 

 Cut up bacon into small pieces and sauté the bacon and chopped onions until the onions are transparent. Drain cans of beans and rinse well with cold water. Add rinsed and drained beans to a slow cooker as well as the the rest of the ingredients and stir well. Turn slow cooker onto low and set for 4 hours. Stir once at the 2 hour mark. If using the oven preheat the oven to 325°F and bake for 2 hours.

Thanks Kiki & Cole for a great recipe.