Crockpot Recipes
Beans

Dry Bean Cooking Tips
When cooking with dry beans, 1st you want to clean them by going through them and removing any beans that look bad and removing any pebbles, then rinse the beans and soak the beans overnight in water (make sure to add enough water to cover them by a couple of inches as they will expand) and a pinch of baking soda (this was a trick my grandmother taught me to help keep the beans from being so gassy)(My husband said his aunt used to put 7-up in her soaking beans, although I've never tried that, I could see how it would work along the same lines as the baking soda). The next morning after letting the beans soak overnight, drain beans and rinse well with fresh water (you want to remove all the baking soda water) and put in your crockpot and cook as desired with your favorite recipe.

Kickin' Easy Beans & Rice

2 (15 oz.) cans chili beans in gravy
1 (15 oz.) can butter beans, drained well
1 (15 oz.) can black beans, drained well
1 cup onion, chopped
3/4 cup green pepper, chopped
3/4 cup sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 (18 oz.) bottle regular barbecue sauce
1 cup vegetable broth
1 cup instant brown rice, uncooked

This is a great side dish to serve with hamburgers. Beans and rice contain lots of fiber and protein making this a healthy dish to boot. Store any leftovers in an airtight container in the fridge for up to 3 days. Try using the leftovers in enchiladas or chimichangas.

Pulled Pork and Beans

1 Pork Shoulder Roast
1/2 pound Beans Pinto or Great Northern
1 Onion (white or yellow), chopped
2 or 3 slices bacon
1 cup Apple Cider
1 teaspoon dry or regular mustard
1/4 cup packed Brown Sugar
1/3 cup Molasses
1 10oz (approx) can diced tomatoes or use fresh tomatoes, diced
1 bay leaf
Salt and pepper to taste

Soak beans overnight with a pinch of baking soda. Drain beans and rinse well next morning and put in crockpot. In a skillet, cook onions & bacon until crispy, drain grease and add onion mixture to beans in slow cooker. If desired brown the pork roast on all sides in skillet and put on top of beans and onion mixture. In a bowl mix together brown sugar (or 1/3 cup brown sugar if not using molasses), molasses (optional), mustard, apple cider, diced tomatoes, bay leaf, salt & pepper to taste. Pour mixture over the pork and beans. Cover and cook on low for 10 or more hours. Before serving carefully remove the pork roast from the beans and shred on cutting board using 2 forks. Remove the bay leaf from the beans and drain the beans if desired, serve beans on the side and add some french bread. Save a little bit of the juice from the beans to pour over your shredded pork. Enjoy!

1 lb ground beef
1 can cheddar cheese soup (you can use processed cheese, chunked up instead)
1 small can diced green peppers
1 can (14oz) of diced tomatoes with green chiles (don't drain)
1 can (14oz) stewed tomatoes (don't drain)
1 can whole kernel corn (I like using fresh corn cut off the cob or frozen kernel corn)
1 package taco seasoning mix
Kidney and/or Pinto beans (you can use a can on beans if you don't want to soak & cook your beans fresh)

Rinse beans well and put in crockpot. Fry ground beef in skillet add taco mix seasoning per package directions and then add cooked meat & seasoning to slow cooker. Add diced green peppers, diced and stewed tomatoes to crockpot. Cover and let cook on low for about 7 - 8 hours. About an hour before serving add the corn and the cheddar cheese soup and continue cooking on low until ready to eat. Serve with corn chips.

White beans (for the 2 of us we use 1/2 lb beans)
1 - 14 oz. cans fat free Chicken Broth (from the pantry)
1 white or yellow onion - diced
skinless, boneless chicken (chicken tenders work real well)
1 can chopped mild green chilies (check the can, the hot can make your chili really hot! So be careful)
1 large can (approx 26 oz) tomatillos (in the ethnic aisle) chopped (if you can't find tomatillos use a can of green salsa as a substitution)
Salt and Pepper
1 Tbl minced garlic
1 1/2 tsp of oregano
1 1/2 tsp of garlic powder
1 1/2 tsp of cumin

The next morning rinse your beans well and add to the crockpot. Boil your Chicken in a pan of water until cooked. Drain water (or save and use instead of cans of chicken broth) from chicken. Cut chicken up into bite size or a little larger pieces, add to the crockpot. Pour the 2 cans of chicken broth into your crockpot and add the rest of the ingredients and cover and put your crockpot on low, let it cook all day, 8 or more hours. Serve with saltine crackers or garlic bread. Enjoy!

1/2 lb Baby Lima Beans (or whatever beans you like)
1 lb Boneless Pork Ribs
1 small white or yellow onion diced
Worcestershire sauce
1 tsp minced garlic (optional)
Salt and pepper

It's so nice to get home after a long day of work and not have to worry about what's for dinner or ordering deliver because we don't feel like cooking. Remember eating at home saves money and Saving Money Makes Cents!!!

Check back later for more crockpot recipes beans or check out the link above or below for a weekly crockpot menu mailer you can order (or one of many others). What's nice about the mailer is that you can get the recipes in either 2 or 6 servings. You also get as a grocery list of what all you will need, you don't even have to figure out what you need to buy. Pretty Cool! They not only have crockpot mailers, but many others as well as freezer dinners, to throw into the oven or the crockpot. I tried out the 3 month crockpot trial which was great.

Stocking the Pantry for Crockpot Cooking

Crockpot Recipes - Soups, Stews & More

Crockpot Recipes - Other

Homemade Mixes

Gift Jar Recipes

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