Slow Cooker Cranberry Beans Recipes

GARLICKY CRANBERRY BEANS IN A SLOW COOKER (NO SOAKING!)

Steps:

• Combine everything in a small slow cooker.
• Check the water level as you cook - add more water if necessary.
• Cook on high for about 5 to 6 hours.

SLOW COOKER CRANBERRY BEANS

Steps:

• Rinse the cranberry beans in a fine mesh strainer. Pick over, looking for any non-bean material such as pebbles.
• Place the cranberry beans in the slow cooker. Cover with water (the water should rise an inch above the beans).
• Set the slow cooker on low and cook for 10-12 hours, until soft.
• Drain the beans. Store in an airtight container in the fridge for up to a week. Or freeze the cooked beans for later.

CRANBERRY BAKED BEANS

Steps:

• 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 hour to 4 hours, or until softened. , Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. , Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

SLOW-COOKER CRANBERRY CORNED BEEF

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
• In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
• Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

CRANBERRY BEAN SOUP

Steps:

• Soak the beans in cold water to cover overnight.
• Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
• Meanwhile, saute the pancetta until it renders its fat.
• Add the garlic cloves and saute.
• Add the tomatoes and parsley and cook for 15 minutes.
• Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
• Add the tomato mixture and the spaghetti to the soup.
• Taste and season with salt and pepper.
• Cook the soup to warm it through.
• Garnish with minced garlic and a stream of olive oil.

TANGY CRANBERRY BEANS

Steps:

• Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid., Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

CRANBERRY BAKED BEANS

Steps:

• Place beans in a Dutch overn or soup kettle.
• Add water to cover by 2".
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain beans and discard liquid.
• Return beans to Dutch oven.
• Add cranberry juice.
• Bring to boil.
• Reduce heat.
• Cover and simmer for 1 hour or until the beans are almost tender.
• Drain, reserving cranberry liquid.
• Palce beans in a 2 and 1/2 qt casserole or bean pot.
• Add remaining ingredients and 1 and 1/2 c cranberry liquid.
• Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
• Add reserved cranberry liquid as needed.