Recipes for "crock pot beans"

Place the beans in a large pot and cover with a couple inches of water. Soak the beans overnight and then drain.

Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for an hour, then drain.

Heat the bacon fat and the vegetable oil in a Dutch oven or other heavy-bottomed lidded pot over medium-high heat.

Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown.

Add the garlic and sauté for another 1 to 2 minutes.

Add the drained beans into the pot with the onions. Add the ham hock, the water, a little salt, and the coffee.

Stir and bring to a simmer. Cook for 1 to 2 hours. (Some beans may take longer to cook, especially if they are older.) The beans should be soft enough to chew but not mushy soft.

Add the barbecue sauce and stir to combine. Cover and simmer on low heat until the meat from the ham hock begins to separate from the bone, up to 2 hours.

After an hour, check on the beans every 15 minutes. If the beans begin to break down, remove from heat.

When the beans are done cooking, pull the ham hock and strip the meat from the bone. Add the meat to the beans and discard the bone.

Add salt to taste. Add pickled jalapeños to taste for some heat, if desired.

Serve with a little grated cheese and chopped red onion on top.

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Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.

Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.

Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.

Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.

Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.

Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain.

Gather all ingredients.

Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients.

Pour in enough chicken broth to cover all ingredients.

Cook on High until beans are very tender, 5 to 6 hours.