Crock Pot Recipes » Crockpot Beans

Creole Style Black Beans

Judy Wilson — Sat, 18 Jun 2011 02:47:24 +0000

1 pound smoked sausage, cut into 1″ slices
3 (15 ounce) cans black beans, drained
1 1/2 cups chopped onion
1 1/2 cups green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups celery, chopped
1 teaspoon oregano
1 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 bay leaves
1 (8 ounces) can tomato sauce
1 cup chicken broth
Hot cooked rice

In heavy skillet brown sliced sausage over medium heat. Drain and add to the slow cooker.

Combine remaining ingredients with sausage in the slow cooker and mix well.

Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 5 hours.

Remove bay leaves before serving.

Serve over hot cooked rice.

Serves 6 to 8.

Slow Cooker Hoppin’ John

Judy Wilson — Mon, 10 Jan 2011 01:29:47 +0000

3 (15 ounce) cans black-eyed peas with liquid
1 onion, chopped
1 (6.2 ounce) package parmesan-butter rice
2 cups cooked, chopped ham
2 tablespoons butter, melted

In slow cooker, combine black-eyed peas, onion, rice, ham, butter and 1 3/4 cups water. Mix well.

Cover and cook on LOW for 2 to 4 hours.

Serves 6 to 8.

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.