Crock Pot Brown Beans Recipe Recipe For Stuffed

PERFECT CROCK POT BEANS

Steps:

• Pour all of your cans of beans and tomatoes, brown sugar and ketchup into a 4 quart crock pot
• Stir until well combined
• Top with uncooked bacon
• Cover and cook on low for 5-6 hours or high for 2.5-3 hours, stirring occasionally throughout cooking

BROWN BEANS

Steps:

• Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
• The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
• Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

CROCK-POT BAKED BEANS IN TOMATO SAUCE

Steps:

• Soak beans overnight in large bowl.
• Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
• Drain beans reserving 2 cups of liquid.
• Add beans to slow cooker.
• In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
• Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
• Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
• Check and add a little of the reserved liquid as necessary.
• *or high 4-5 hours.

KERRY'S BASIC BROWN BEANS

Steps:

• Place rinsed and sorted pinto beans in a large pot. Cover with 6 cups of water. Bring to a boil; boil for 2 minutes. Turn off heat and let beans sit for 1 hour.
• Drain beans, rinse, and return to the pot. Add chicken broth and 2 cups of water. Bring to a boil; reduce heat to a simmer and cook, covered, stirring occasionally, until beans are tender and cooked, 1 1/2 to 2 hours. Add additional water if needed.
• While beans are cooking, place oil and 1/2 of the chopped onion in a skillet. Saute over medium-low heat for 5 minutes. Add green chiles and garlic and saute until onion is soft and translucent, 4 to 5 minutes. Remove from heat and set aside. Add mixture to beans after about 1 hour of cooking. Season with salt and pepper.
• Serve in bowls topped with Cheddar cheese, remaining onion, and jalapeno.

CROCK POT STUFFING

Steps:

• In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
• Stir in sage, marjoram, salt, pepper, savory and thyme.
• Combine vegetable mixture with the bread cubes and parsley.
• Toss well.
• Pour stock over mixture, tossing well.
• Spoon into your crock-pot.
• Cover and cook on high for one hour.
• Reduce to low and continue cooking for 2-3 hours, stirring every hour.
• As stated for Vegetarians use vegetable stock.

CROCK POT PINTO BEANS

Steps:

• Rinse dried pintos under cool water and drain
• Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
• In the morning, rinse beans well with cool water, drain and then put in crock pot.
• Add chicken broth and all other ingredients.
• Fill with water till water is about an inch or 2 above beans.
• Cook on low all day for about 8-9 hours.
• Cook up some cornbread and you are ready to eat!

BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT

Steps:

• Remove the tops, membranes and seeds from the red peppers.
• Stir together rice, chili, and 1/2 of the cheese.
• Spoon into the peppers.
• Pour the diced tomatoes and juice into a 5-6 quart crock pot.
• Placed stuffed peppers filled side up into crock pot.
• Cover and cook on low for 5 hours or high for 3 hours.
• Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
• Serve with sour cream.