Slow Cooked Pork Beans Recipes

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HOMEMADE SLOW COOKER PORK AND BEANS



Homemade Slow Cooker Pork and Beans image

Your childhood favorite pork n' beans made at home in your slow cooker with dried beans and lots of crispy bacon and just a couple other pantry staples.

Provided by 365 Days of Slow Cooking

Time 6h10m

Number Of Ingredients 8

12 oz of dried pinto beans (this is about 2 cups of dried beans)
1 Tbsp salt (for soaking)
2 (8 oz) can tomato sauce
1 Tbsp Dijon mustard
2 Tbsp molasses
1/2 tsp salt
Fresh ground pepper, to taste
6 pieces of crispy cooked bacon, cut into quarter inch pieces

Steps:

  • In a large bowl place the dried beans (sort out any dirt or rocks). Add enough water to cover the beans by 2 inches. Add in 1 Tbsp of salt. Let the beans soak overnight for at least 8 hours. The beans will expand so make sure you have enough water and a big enough bowl.
  • After the beans have soaked, pour the beans into a colander and rinse off the beans. Place the rinsed beans into the slow cooker. Add in 4 cups of water.
  • Cover the slow cooker and cook on LOW for 6-8 hours, or until beans are to the desired tenderness. Drain off any extra water.
  • Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
  • Serve immediately or turn the slow cooker to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.

Nutrition Facts : Calories 252 calories, Sugar 7.7 g, Sodium 506.3 mg, Fat 11.6 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 4.3 g, Protein 9.9 g, Cholesterol 18.5 mg

SLOW-COOKED PORK AND BEANS



Slow-Cooked Pork and Beans image

I like to get this dish started before leaving for work in the morning. When I get home, my supper's ready! It's a hearty slow cooker meal that is also good for a potluck. A generous helping of tender pork and beans is perfect alongside a slice of warm corn bread. -Patricia Hager, Nicholasville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 12 servings.

Number Of Ingredients 6

1 boneless pork loin roast (3 pounds)
1 medium onion, sliced
3 cans (15 ounces each) pork and beans
1-1/2 cups barbecue sauce
1/4 cup packed brown sugar
1 teaspoon garlic powder

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 404mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein.

PORK CHOPS AND BEANS



Pork Chops and Beans image

This hearty combination of tender pork chops and two kinds of beans makes a satisfying supper from the slow cooker in summer or winter," assures Dorothy Pritchett of Wills Point, Texas.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 11

4 pork loin chops (1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup chili sauce
1-1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1 can (16 ounces) kidney beans, rinsed and drained
1-3/4 cups frozen lima beans, thawed

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

Nutrition Facts : Calories 297 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

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

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

SLOW COOKER BAKED BEANS



Slow Cooker Baked Beans image

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS



Slow-Cooked Pork Shoulder with Braised White Beans image

This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.

Categories     Bon Appétit     Pork     Bean     Spinach     Braise     Sage     Garlic     White Wine     Wine     Dinner     Wheat/Gluten-Free     Winter

Yield 4 servings

Number Of Ingredients 24

Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar
Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus 1/4 cup olive oil
Kosher salt
Greens and assembly:
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Steps:

  • Pork:
  • Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
  • Let pork sit at room temperature 1 hour. This will help it cook evenly.
  • Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15-20 minutes. Transfer pork to a large plate.
  • Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2-3 hours.
  • Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2"-3" pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
  • Beans:
  • Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1 1/2" and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35-45 minutes. Preheat oven to 300°F while the beans are still cooking.
  • Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15-25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.
  • Greens and assembly:
  • Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
  • Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
  • To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.
  • Do Ahead
  • Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

SLOW COOKER BARBECUE PORK AND BEANS



Slow Cooker Barbecue Pork and Beans image

Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in a pot in the oven.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.

Provided by Ali Slagle

Categories     dinner, barbecues, beans, meat, one pot, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

3 to 3 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup store-bought or homemade barbecue sauce
1 chipotle in adobo, finely chopped, plus more to taste
3 tablespoons light brown sugar, plus more to taste
2 (14-ounce) cans pinto beans, rinsed
6 garlic cloves, peeled and thinly sliced

Steps:

  • Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
  • Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.
  • Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.
  • Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.

SLOW-COOKER PORK AND BEANS RECIPE



Slow-Cooker Pork and Beans Recipe image

Combine smoky and sweet flavors with our Slow-Cooker Pork and Beans Recipe. The best part is how simple it is to slow-cook this pork and beans recipe.

Provided by My Food and Family

Categories     Home

Time 10h15m

Yield 9 servings, 1/2 cup each

Number Of Ingredients 12

1 Tbsp. olive oil
1 onion, chopped
4 slices OSCAR MAYER Turkey Bacon, cut into 1-inch pieces
3 cloves garlic, minced
1/2 lb. dried navy beans, soaked (see tip)
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
2 Tbsp. maple-flavored or pancake syrup
2 Tbsp. HEINZ Tomato Ketchup
1 Tbsp. HEINZ Apple Cider Vinegar
2 tsp. dry mustard
1 bay leaf

Steps:

  • Heat oil in large skillet on medium-high heat. Add onions and bacon; cook 5 min. or until onions are crisp-tender, stirring frequently. Stir in garlic.
  • Add beans to slow cooker. Top with onion mixture and remaining ingredients; stir.
  • Cook on LOW 10 hours (or on HIGH 5 hours). Discard bay leaf. Remove 1 cup beans; mash. Return to slow cooker; stir.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 3 g, Protein 5 g

SLOW-COOKED BAKED BEANS



Slow-Cooked Baked Beans image

Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

1 pound dried navy beans
1/4 cup vegetable oil
4 strips bacon, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/3 cup cider vinegar
1/2 cup Maull's Genuine Barbecue sauce (maull.com) or other tomato-based barbecue sauce or ketchup
1/2 cup packed light-brown sugar
2 tablespoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon hot sauce, such as Tabasco, if desired
2 1/2 cups water
Salt and pepper

Steps:

  • Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 1 1/2 hours.
  • Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion, and garlic. Cook, stirring occasionally, until onions are soft and fat is rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
  • Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, dijon mustard, coarse salt, and hot sauce, if desired.
  • Drain beans, and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

SLOW-COOKED PORK & BEANS



Slow-Cooked Pork & Beans image

From toh "Simple & Delicious" magazine. I used Splenda Brown Sugar Blend for the brown sugar. It was a little sweeter than I liked, so next time I will cut back on the sugar and vinegar. It's a good dish to serve to a crowd. I added some smoked sausage on top of the beans an hour before it was done.

Provided by ohgal

Categories     Easy

Time 6h20m

Yield 4 quarts, 12 serving(s)

Number Of Ingredients 12

1 lb bacon, chopped
1 cup onion, chopped
2 (15 ounce) cans pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can lima beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup brown sugar, packed
1/2 cup cider vinegar
1 tablespoon molasses
2 teaspoons garlic powder
1/2 teaspoon ground mustard

Steps:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain.
  • In a 4-quart slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through.

HOMEMADE PORK AND BEANS, SLOW COOK METHOD (GF)



Homemade Pork and Beans, Slow Cook Method (Gf) image

I like this recipe because its simple and quick and a good way to empty out those ketchup bottles! Once it is put together in the cooker you can forget about it until supper. I serve this with toast and a salad. The leftovers are frozen and added to homemade chili. For those on gluten free diets, please make sure all your ingredients are GF.

Provided by All about pies in W

Categories     One Dish Meal

Time 5h8m

Yield 16-18 cups, 8-10 serving(s)

Number Of Ingredients 10

3 -4 cups raw dried navy beans, cover with
8 -12 cups cold water, and soak overnight
3 teaspoons salt
1 tablespoon molasses or 1 tablespoon corn syrup
2 teaspoons prepared mustard
1/2 cup brown sugar
2 cups ketchup
1 tablespoon soya sauce (optional)
3 cups water
1/4-1/2 lb bacon, slices raw

Steps:

  • If your beans have soaked overnight, Add enough HOT water to cover beans by about an inch.
  • Stir.
  • Cover.
  • Cook on High 1 hour or longer until beans are tender.
  • Beans need to be tender before you add the other ingredients otherwise it is hard to cook them to the soft stage.
  • Drain.
  • If you forgot to do this step then, place 4 cups beans into slow cooker.
  • Add at least 10 cups hot water, cover.
  • Cook on High for 2 hours.
  • Test a bean - they should be soft/tender BEFORE adding remaining ingredients.
  • Drain.
  • Put remaining ingredients into slow cooker.
  • Stir gently.
  • Cover and cook: On Low for 8 to 10 hours or on High for 4 to 5 hours.

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PURE AND SIMPLE SLOW-COOKED BOSTON BAKED BEANS RECIPE
2020-04-16 Directions. In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse. Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches.
From seriouseats.com


SLOW COOKER PORK AND BEANS - COOKEATSHARE
Tender pork and black beans stew all day in your slow cooker. Just combine the ingredients, set the cooker to low, and 8 to 10 hours later enjoy a ... Slow Cooker Pork Chops - All Recipes - Newest Recipes. Everyday pork chops get a fruity, sweet and spicy flavor when cooked with plums, pineapple juice, and spices.
From cookeatshare.com


10 BEST PORK CHOPS AND BEANS SLOW COOKER RECIPES - YUMMLY
2022-07-19 Slow Cooker Pork Chops with Sauerkraut and Apples McCormick. French's Classic Yellow Mustard, boneless pork chops, vegetable oil and 7 more. Pasta Fagioli slow cooker crock pot version... Healthy Recipes 01. carrots, diced tomatoes, pasta, pepper, white kidney beans, oregano and 8 more. Guided.
From yummly.com


TOP 50 SLOW COOKER BAKED BEANS USING CANNED BEANS-RECIPES
Slow Cooker Baked Beans Using Canned Beans Recipe . 1 week ago allrecipes.com Show details . Recipe Instructions Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker … Cook beans on Low for 8 to 12 hours until thick. › 5/5 (73) › Total Time: 8 hrs 10 mins › Category: Baked Beans › Calories: 207 per ...
From hola2.heroinewarrior.com


HOMEMADE PORK AND BEANS - THESTAYATHOMECHEF.COM
Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure. Add beans to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
From thestayathomechef.com


RECIPE OF HOMEMADE CREOLE RED BEANS AND RICE WITH SLOW COOKED …
Creole red beans and rice with slow cooked pulled pork Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creole red beans and rice with slow cooked pulled pork. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious. Tender red kidney beans simmer slowly with Creole …
From supereasyrecipes.pages.dev


SLOW COOKER SHREDDED MEXICAN PORK WITH BEANS - VALERIE'S KITCHEN
2017-08-29 Cover the slow cooker and cook on LOW for 6 to 7 hours, or until pork is tender enough to shred. Using two forks, shred the pork into the sauce and add both the chili and cannellini beans. Cover and cook on LOW for an additional 30 minutes, until beans are warmed through. Spoon mixture into tortillas, spoon over cooked rice or cornbread and top ...
From fromvalerieskitchen.com


SLOW COOKERS SOUTHERN BBQ PORK AND BEANS | MCCORMICK
INSTRUCTIONS. 1 Place pork and beans in slow cooker. Mix Seasoning Mix, ketchup and honey until well blended. Pour over pork and beans. …
From mccormick.com


SLOW COOKER PORK CHOPS AND BAKED BEANS - EAT AT HOME
2014-12-03 Stir together ketchup, molasses and onion. Pour half of ketchup mixture into beans and stir to combine. Place beans in bottom of crock or casserole dish. Place pork chops over beans. Spread remaining ketchup mixture over pork chops. Slow cook on high 5-6 hours or low 7-8 hours. Or bake at 350 degrees for one hour. 573 shares.
From eatathomecooks.com


SLOW-COOKED PINTO BEANS WITH PORK BELLY & SKILLET CORN BREAD
2011-05-22 1. Prepare the beans for cooking. Sort the beans, removing any small stones, dark or oddly-shaped beans, then rinse with cool water. Place the beans in a large pot or bowl, cover with water by 2 inches, and soak for 8-12 hours or overnight. At the end of that time, discard the soaking water and rinse the beans.
From thegardenofeating.org


SLOW COOKER GLAZED PORK RIBS WITH WHITE BEANS RECIPE
Step 1. In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the …
From foodandwine.com


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