Crockpot Baked Beans And Meatballs Recipes

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.

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 MEATBALL-BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.

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.

MEATBALLS AND BEANS

Steps:

• Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.

WILD RICE MEATBALLS

Steps:

• Gather the ingredients.
• Combine wild rice with 1/2 cup water in a small saucepan.
• Bring to a simmer, then cover and simmer on low heat for 30 to 35 minutes until rice is almost tender.
• Set aside.
• Preheat oven to 350 F.
• In a small saucepan heat olive oil over medium heat; add onion and garlic and sauté until tender, about 5 to 7 minutes.
• In large bowl combine onion mixture, wild rice, seasoned salt, pepper, milk, and egg and combine.
• Add ground beef, broken into chunks, and work gently but thoroughly with your hands to combine.
• Form into meatballs about 1 inch in diameter and place on a broiler pan.
• Bake in preheated oven for 25 to 30 minutes until meatballs are no longer pink in center.
• Cool and freeze, or when baked, use in your favorite recipe.
• Enjoy.

CROCKPOT BAKED BEANS AND MEATBALLS

Steps:

• 1. Combine all ingredients in a 4 to 5 quart crockpot and mix to combine.
• 2. Cover and cook on low for 6-9 hours.

BAKED BEANS AND MEATBALLS

Steps:

• In a large skillet, heat the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes.
• Add the meatballs; cook and stir for a minute or two.
• Add the baked beans, kidney beans, ketchup, mustard, and water and stir.
• Cover and simmer for 15 to 25 minutes, stirring frequently, until the meatballs are heated through and the mixture has thickened slightly. Serve.