Time 5h30m Number Of Ingredients 14 Steps:
Place dry beans in a large pot. Pour water over top and stir in salt. Cover the pot and allow the beans to soak overnight. The next day, drain beans reserving 4 cups water. Rinse beans and set aside. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmery. Add diced bacon, garlic, and onion to pan and stir frequently until bacon begins to crisp, about 8-10 minutes. Reduce heat to medium and whisk tomato paste, molasses, sugar, vinegar, sauce, and chili powder into mixture. Bring to a simmer, stirring constantly and then stir in rinsed beans and 4 cups reserved water. Cover beans and bring to a low boil over medium-high heat. Remove from heat and transfer to a 4-qt slow-cooker. Cook beans on high 4-5 hours until beans are soft and sauce begins to thicken. Keep beans in slow-cooker on “warm” until ready to serve. (beans will thicken up even more the longer they sit)
Time 5h15m Yield 24 Number Of Ingredients 13 Steps:
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker. Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed. Cover slow cooker. Cook on Low at least 5 hours.
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.
Time 5h10m Yield 6 Number Of Ingredients 9 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture. Cover; cook on Low heat setting 5 to 6 hours.
Time 2h Yield 4 to 6 servings Number Of Ingredients 8 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.
Time 2h10m Yield 16 servings. Number Of Ingredients 7 Steps:
In a 6-qt. slow cooker, gently combine all ingredients. Cook, covered, on low until heated through, about 2 hours.
Time 8h10m Yield 12 Number Of Ingredients 8 Steps:
Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker until smooth. Stir beans, green bell pepper, onion, and ham into barbeque sauce mixture. Cook beans on Low for 8 to 12 hours until thick.
Time 6h10m Yield 6 Number Of Ingredients 7 Steps:
Gather the ingredients. Pour the canned beans into the slow cooker. Add the chopped bell pepper, onion, brown sugar, ketchup, barbecue sauce, and cooked crumbled bacon. Cover and cook on low setting for 6 to 8 hours. Serve these beans with coleslaw or potato salad and cornbread. The beans are excellent with pulled pork or beef , or barbecued chicken .
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.
Time 6h30m Yield 6 servings Number Of Ingredients 14 Steps:
Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.
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.
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.
Time 4h15m Yield 8 servings, 1 cup each Number Of Ingredients 6 Steps:
Combine all ingredients in slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or on HIGH 3 hours).
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Fry bacon and onion until almost burned (add garlic toward the end). Drain fat. Place in crock pot or casserole all remaining ingredients, except brown sugar. Mix. Sprinkle with brown sugar (Do NOT STIR IN SUGAR!), put on lid. Cook in slow cooker on low 2 hours. Or cook in oven at 350°F 1/1/2 hours. Stir gently. Let stand with lid on about 1/2 hour before serving.
