Crock Pot Beans

So this recipe is sorta white trash, but I love it. 

Notes: Most recipes like this will call for a few strips of bacon, fried and crumbled, and for pork 'n' beans instead of baked beans. Your choice! I'm even less sure than usual of the exact measurements on the spices and stuff; just taste as you go. Use whatever beans you like, but don't omit the butter beans; they're awesome. Cornbread or tortilla chips make great vehicles for the finished product. What is it about corn, anyway? It's such an empty foodstuff, but boy, do I love it. I could eat a bag of tortilla chips per day, easily. Just plain, too; no salsa or nothin'. Remember that scene from The Land Before Time, where Spike comes out of his shell and eats that patch of brown grass, mouthful by crunchy mouthful? I always imagined that grass tasted like plain corn tortilla chips. Sometimes I still think of that when I eat them.

ANYWAY. 

Crock Pot Beans

1 can vegetarian baked beans, NOT drained

1 can red kidney beans, drained

1 can black beans, drained

1 can butter beans, drained

1 can pinto beans, drained

1 TB olive oil

1 onion, chopped or sliced

4 jalepenos, diced

3 cloves garlic, minced

1/4 cup apple cider vinegar

1/4 cup brown sugar

1/4 cup molasses

2 TB cumin

2 TB chili powder

1 TB ground ginger

1 TB dried oregano

1 tsp dry mustard

1 tsp ground thyme

1 tsp allspice

1 tsp cloves

1/2 tsp cayenne pepper

sour cream

fresh cilantro, chopped

Combine beans in a crock pot set on low. Heat olive oil in medium pan over medium heat. Add onion and cook, stirring occasionally, until soft, about five minutes. Add jalepeno and garlic and continue to cook until golden-brown, another ten minutes or so. Meanwhile, add vinegar, sugar, molasses, and spices to beans. Stir in onion mixture. Let cook on low heat 4-6 hours. Serve in bowls with sour cream and cilantro, and a side of corn chips or corn bread. Makes about eight servings.