Beyond Easy Slow Cooker Beans 1½ Quart Version Recipes

SLOW-COOKER BEANS

Slow-Cooker Beans image

The key to tender, not-mushy beans is to cook them at the barest simmer, which means they're perfect candidates for the slow cooker. And the same principles for cooking beans on the stovetop apply: Skip soaking the beans; use flavorings to infuse the beans and the bean-cooking liquid; and salt before and after cooking. You can follow this formula for almost any dried bean, but know that the cook time will vary based on the age and type of bean, as well as the size and strength of your slow cooker. Start checking at the six-hour mark to see how quickly your beans are cooking. Keep flavorings in fairly large pieces, as the long cook time could turn smaller bits to mush.

Provided by Ali Slagle

Categories beans

Time 10h

Yield About 6 cups

Number Of Ingredients 4

Ingredients

1 pound dried beans (except red kidney beans; see Tip)
1/4 cup extra-virgin olive oil
Kosher salt (Diamond Crystal)
Optional flavorings (see Tip)

Steps:

In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. To test for doneness, taste more than one bean to ensure they're all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they'll firm as they cool.) Season to taste with salt.
Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.

SLOW COOKER HOMEMADE BEANS

Slow Cooker Homemade Beans image

A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion.

Provided by TLEFURGEY

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h20m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups dry navy beans, soaked overnight or boiled for one hour
1 ½ cups ketchup
1 ½ cups water
¼ cup molasses
1 large onion, chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices thick cut bacon, cut into 1 inch pieces
1 cup brown sugar

Steps:

Drain soaking liquid from beans, and place them in a Slow Cooker.
Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 57 g, Cholesterol 5 mg, Fat 3 g, Fiber 12.9 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 1312.2 mg, Sugar 23.3 g

BEYOND EASY SLOW COOKER BEANS - 1½ QUART VERSION

Beyond Easy Slow Cooker Beans - 1½ Quart Version image

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts When you come home from work or wake up in the morning your beans will be ready for you to use in another recipe. You may have extra water in the beans, simply drain them in a colander if you don't want to use the broth.

Provided by Kathy Hester

Categories Staples

Time 9h5m

Number Of Ingredients 2

Ingredients

1 cup dried pinto beans
3 cups water

Steps:

In the morning:
Add beans and water to slow cooker.
Cook on low all day.

Nutrition Facts : Calories 41 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SIMPLE VEGETARIAN SLOW-COOKED BEANS

Simple Vegetarian Slow-Cooked Beans image

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 medium carrots, finely chopped (about 2 cups)
1 cup vegetable stock
6 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon chili powder
4 cups fresh baby spinach, coarsely chopped
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley

Steps:

In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.

SLOW COOKER BREAKFAST BEANS

Slow cooker breakfast beans image

Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein

Provided by Good Food team

Categories Breakfast, Brunch, Dinner

Time 5h30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 onion , thinly sliced
2 garlic cloves , chopped
1 tbsp white or red wine vinegar
1 heaped tbsp soft brown sugar
400g can pinto beans , drained and rinsed
200ml passata
small bunch coriander , chopped

Steps:

Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.

Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Slow-Cooker Baked Beans With Chorizo and Lime image

Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.

Provided by Sarah DiGregorio

Categories beans

Time 6h20m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

EASY SLOW COOKER BAKED BEANS

Easy Slow Cooker Baked Beans image

Very easy and tasty baked beans. Made these for tailgating for football games all the time and were a big hit!

Provided by dayday76

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 6h30m

Yield 32

Number Of Ingredients 10

Ingredients

1 pound ground beef
¼ cup diced onion
1 pound bacon, diced
4 (14.5 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 cup white sugar
¾ cup ketchup
¾ cup brown sugar
3 tablespoons vinegar
1 teaspoon liquid smoke flavoring

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; pour into a slow cooker.
Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; add to beef.
Stir pork and beans, kidney beans, white sugar, ketchup, brown sugar, vinegar, and liquid smoke into the beef mixture.
Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 164 calories, Carbohydrate 24.1 g, Cholesterol 17.6 mg, Fat 4.6 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 379.7 mg, Sugar 15.3 g

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From thespruceeats.com
Estimated Reading Time 5 mins

Crock Pot Great Northern Beans. These easy Great Northern beans cook to perfection in the slow cooker with a variety of aromatic vegetables and seasonings.
Southern Crock Pot Pinto Beans With Ham Hocks. With only four ingredients plus salt and pepper, these Southern-style pinto beans might look very simple, but the ham hocks and seasonings give them surprisingly complex flavor.
Easy Crock Pot Pinto Beans With Diced Ham. These slow cooker pinto beans get color and flavor from a variety of vegetables, including tomatoes, carrots, and bell peppers.
Crock Pot Red Beans and Rice With Andouille Sausage. Andouille sausage adds spicy Cajun flavor to this dish of Louisiana-style red beans and rice. Cook the rice separately on the stovetop, in a rice cooker, or the Instant Pot.
Crock Pot Vegetarian Baked Beans. These vegetarian baked beans are super easy to prepare and cook in the slow cooker. The pintos or kidney beans are soaked overnight, so you'll need to plan to start a day in advance.

Beyond Easy Slow Cooker Beans 1½ Quart Version Recipes

SLOW-COOKER BEANS

SLOW COOKER HOMEMADE BEANS

A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion.

BEYOND EASY SLOW COOKER BEANS - 1½ QUART VERSION

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts When you come home from work or wake up in the morning your beans will be ready for you to use in another recipe. You may have extra water in the beans, simply drain them in a colander if you don't want to use the broth.

SIMPLE VEGETARIAN SLOW-COOKED BEANS

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine

SLOW COOKER BREAKFAST BEANS

Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

EASY SLOW COOKER BAKED BEANS

Very easy and tasty baked beans. Made these for tailgating for football games all the time and were a big hit!

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