Crockpotbakedbeansbananza Recipes

OLD FASHIONED CROCK POT BAKED BEANS

Steps:

• Put your dried beans in your crock pot
• Pour your water on top
• Add in your finely chopped onion and salt
• Cover and cook on high for 8-10 hours (mine were good at 8 hours)
• Drain your beans reserving 1 cup of the cooking liquid
• Put your beans back in your crock pot along with your reserved cooking liquid and remaining ingredients
• Gently stir it all until well combined
• Cover and cook on high for an additional hour

SLOW COOKER BAKED BEANS

Steps:

• Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
• Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
• Before serving, stir in the cider vinegar and season to taste with salt.

THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
• Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
• Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
• Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
• Cook on Low for 8 to 10 hours.

SLOW COOKER BAKED BEANS

Steps:

• The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
• In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

SLOW-COOKER BAKED BEANS

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCK POT BAKED BEANS FROM SCRATCH

Steps:

• Soak beans overnight in 8 cups water.
• Next day drain water and add to pot with lots of water.
• Bring to boil reduce heat and simmer 1 to 1 1/2 hours.
• till tender.
• Drain and rinse with hot water.
• Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and
• mix throrougly.
• Simmer 10-12 hours on low setting.

CROCK POT BAKED BEANS BANANZA

Steps:

• Put all in crock pot and cook on low for 5-6 hours or high 2-3 hours.

SLOW COOKER BAKED BEANS

Steps:

• Place pinto beans in a large bowl and cover with water. Soak for 6-12 hours.
• Once the beans have soaked, place them in your slow cooker.
• Add onion, bacon bits, and garlic to the slow cooker.
• In a separate bowl, mix together mustard, brown sugar, BBQ sauce, ketchup, and liquid smoke.
• Pour over the rest of the ingredients in the slow cooker and mix.
• Cook on low from 6-8 hours, or until the beans are cooked all the way through.

SLOW COOKER BAKED BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.