Time 4h15m Yield 16-18 servings. Number Of Ingredients 9 Steps:
Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
Time 17h10m Yield 8 Number Of Ingredients 9 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.
Time 11h15m Yield 12 servings Number Of Ingredients 9 Steps:
Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour. Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours. Before serving, stir in the cider vinegar and season to taste with salt.
Time 14h Yield 8 Number Of Ingredients 8 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.
Time 6h30m Yield 32 Number Of Ingredients 10 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; pour into a slow cooker. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; add to beef. Stir pork and beans, kidney beans, white sugar, ketchup, brown sugar, vinegar, and liquid smoke into the beef mixture. Cook on Low for 6 to 8 hours.
Time 6h Yield 12 serving(s) Number Of Ingredients 9 Steps:
In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat, but let sit for 1 hour. Drain beans and place them in a slow cooker. (If using ham hocks, add now.) Add the onion, brown sugar, maple syrup, salt and water. Mix well, cover and cook on high setting for 4-5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard (if you used ham hocks, remove the ham from the hocks and discard the hocks.). Mix well and serve.
Time 9h30m Yield 8 servings. Number Of Ingredients 11 Steps:
Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 9-11 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 5h10m Yield 12 Number Of Ingredients 5 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.
Number Of Ingredients 13 Steps:
Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 1 1/2 hours. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion, and garlic. Cook, stirring occasionally, until onions are soft and fat is rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.) Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, dijon mustard, coarse salt, and hot sauce, if desired. Drain beans, and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.
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 6h Yield 12 Number Of Ingredients 9 Steps:
In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water. Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.
