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.
Provided by TLEFURGEY
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h20m
Yield 12
Number Of Ingredients 9
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h15m
Yield 12 servings
Number Of Ingredients 9
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.
SLOW-COOKER BAKED BEANS
Don't heat up the whole house for baked beans, slow cook them with this extra-easy version of everyone's favorite summer side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 200, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 9 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1170 mg
SLOW-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 8h40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
SLOW-COOKER BARBECUED BEANS
These tangy beans travel well-transport in the same pot they're cooked in and they'll stay hot for serving.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
- In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.
Nutrition Facts : Calories 290, Carbohydrate 51 g, Cholesterol 5 mg, Fiber 10 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 18 g, TransFat 0 g
24 WAYS TO MAKE SLOW COOKER BEANS
Try these slow cooker bean recipes for easy, delicious meals! From baked beans to chili to beef stew, these dishes are hearty, satisfying, and full of flavor!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bean dish in 30 minutes or less!
Nutrition Facts :
SLOW-COOKER BROTHY BEANS
Beans shouldn't just be relegated to a side dish. Let them be the star of a hearty but light meal full of flavor by slowly cooking dry beans with tons of aromatics. You may have extra bean liquid left over, as you need a generous amount to cook the beans properly. Simply use it in place of vegetable stock in another recipe or add to your next pot of beans.
Provided by Food Network Kitchen
Categories main-dish
Time 7h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
- Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
- Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
- Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
- Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.
Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 919 milligrams, Carbohydrate 72 grams, Fiber 13 grams, Protein 21 grams, Sugar 6 grams
SLOW COOKER BAKED BEANS
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
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-COOKER PINTO BEANS
I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 8h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.
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
Provided by Good Food team
Categories Breakfast, Brunch, Dinner
Time 5h30m
Number Of Ingredients 8
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 BEANS
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
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.
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- 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.
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