Pammys Slow Cooker Beans Recipes

CROCK-POT BAKED BEANS IN TOMATO SAUCE

Steps:

• Soak beans overnight in large bowl.
• Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
• Drain beans reserving 2 cups of liquid.
• Add beans to slow cooker.
• In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
• Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
• Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
• Check and add a little of the reserved liquid as necessary.
• *or high 4-5 hours.

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-COOKED BEANS

Steps:

• In a 6-qt. slow cooker, gently combine all ingredients. Cook, covered, on low until heated through, about 2 hours.

SLOW-COOKED BEAN MEDLEY

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.