Crock Pot Recipes » Crockpot Beans

Spicy Black-Eyed Peas

Judy Wilson — Tue, 31 Aug 2010 02:03:18 +0000

1 (16-ounce) package dried black-eyed peas
3 green onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, diced
1 (3 ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5 ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice

In large Dutch oven or soup pot add peas and cover completely with water. Soak peas for 8 hours. Drain.

In slow cooker add peas and the next 8 ingredients. Cover and cook on LOW for 8 hours. Stir in rice and tomatoes; cook, covered, 30 minutes.

Cajun Beans and Rice

Judy Wilson — Wed, 28 Jul 2010 22:50:13 +0000

1 pound dry black beans
2 onions, chopped
2 teaspoons minced garlic
1 tablespoon ground cumin
2 teaspoons salt
1 (14 ounce) can chicken broth
1 cup instant brown rice

Place beans in saucepan, cover with water and soak overnight.

In 4 to 5-quart slow cooker, combine beans, onion, garlic, cumin, salt, chicken broth and 2 cups water.

Cover and cook on LOW for 4 to 6 hours.

Stir in instant rice, cover and cook another 20 minutes.

Fiesta Green Beans

Judy Wilson — Fri, 05 Feb 2010 01:03:05 +0000

2 (16 ounce) packages frozen whole green beans, thawed
2 (10 ounce) cans fiesta nacho cheese soup
1 (8 ounce) package seasoning blend onions and bell peppers
1 (8 ounce) can sliced water chestnuts, cut in half
1 teaspoon seasoned salt

Combine all ingredients plus 1/4 cup water in large slow cooker.

Stir to mix well.

Cover and cook on LOW for 4 to 5 hours.

Italian Beans Recipe

Judy Wilson — Thu, 29 Oct 2009 02:25:17 +0000

2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can cannelloni (white kidney beans), drained
2 (15 ounce) cans great northern beans, drained
1 teaspoon Italian seasoning
1 (1 ounce) envelope dry onion soup mix
1 teaspoon prepared minced garlic
1/2 cup beef broth

Combine all ingredients in slow cooker and mix well.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.

Creamy Lima Beans

Judy Wilson — Fri, 28 Aug 2009 01:27:24 +0000

2 (16 ounce) packages frozen baby lima beans, thawed
1 (10 ounce) can cream of celery
1 (10 ounce) can cream of onion soup
1 sweet red bell pepper, cored, seeded, julienned
1 (4 ounce) jar sliced mushrooms, drained
1/4 cup milk
1 cup shredded cheddar-colby cheese

Combine lima beans, both soups, bell pepper, mushrooms and 1/2 teaspoon salt in saucepan and heat just enough to mix well.

Pour into sprayed 4 or 6-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours.

Just before serving, stir in milk, remove limas to serving bowl and sprinkle cheese over top.

Serves 6 to 8.

Western Beans

Judy Wilson — Mon, 27 Apr 2009 02:00:59 +0000

3 (28 ounce) cans vegetarian baked beans, drained
3/4 cup bottled hot-style barbecue sauce
1/2 cup chopped onion
1/3 cup packed brown sugar
1 tablespoon dry mustard

In a 3 1/2 to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar and mustard.

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.

Makes 12 servings.

Barbecued Beans

Judy Wilson — Fri, 13 Feb 2009 00:20:52 +0000

1 pound ground beef
1 onion, chopped
5 cups canned baked beans
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/2 cup ketchup

Brown ground beef and onion in skillet. Drain.

Combine all ingredients in slow cooker.

Cover and cook on LOW 4 to 6 hours.

Makes 10 to 12 servings.

Navy Beans With Ham

Judy Wilson — Wed, 24 Dec 2008 01:44:59 +0000

1 pound dry navy beans (2 1/2 cups)
5 cups water
1 garlic clove, minced
1 ham hock
1 teaspoon salt

Soak beans in water at least 4 hours in slow cooker.

Add garlic and ham hock.

Cover and cook on LOW 7 to 8 hours, or HIGH 4 hours. Add salt during last hour of cooking time.

Remove ham hock from cooker. Allow to cool. Cut ham from hock and stir back into bean mixture.

Correct seasonings to your taste and serve in soup bowls with warm corn bread.

Serves 8 to 10.

Tex-Mex Beans

Judy Wilson — Fri, 31 Oct 2008 22:59:18 +0000

1/3 cup lentils
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (15 ounces) pinto beans, undrained
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
3 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 bay leaf

Boil lentils in water for 20 to 30 minutes in large saucepan; drain. Cook bacon in medium skillet until crisp. Remove to paper towels; crumble bacon. Cook onion in same skillet in bacon drippings until soft.

Combine lentils, bacon, onions, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in slow cooker.

Cover and cook on LOW 5 to 6 hours or on HIGH 3 to 4 hours. Remove and discard bay leaf before serving.

Makes 8 to 10 servings.

Best Baked Beans

Judy Wilson — Mon, 20 Oct 2008 00:33:27 +0000

1 pound dried Great Northern Beans
1 pound bacon
5 hot dogs, cut into 1/2-inch pieces
1 cup chopped onion
1 bottle (24 ounces) ketchup
2 cups packed dark brown sugar

Soak and cook beans according to package directions. Drain and refrigerate until ready to use.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Cool, then crumble bacon; set aside. Discard all but 3 tablespoons bacon fat from skillet. Add hot dogs and onion. Cook and stir over medium heat until onion is tender.

Combine cooked beans, bacon, hot dog mixture, ketchup and brown sugar in slow cooker.

Cover and cook on LOW 2 to 4 hours.

Makes 4 to 6 servings.