Crackers 3-Bean Stew

2/3 cups each: Soldier Beans, Yellow Eye Beans, Jacob’s Cattle Beans

2 large cloves garlic

¼ tsp. cayenne pepper

1 tsp. chili powder

½ tbsp.

Italian seasoning

2-3 slices cooked bacon (optional)

1 carrot

1 onion

1½ - 2 cups chopped cooked smoked shoulder

1¼ cup almond milk

Salt and pepper to taste

Place dry beans in crock pot and cover with water … let soak 2 hours.

Drain, rinse and cover with water to about 1-1½ inch above beans. 

Add garlic and other spices.

Cover, cook on high 5 hours.

Turn off and let cool 1-2 hours.

Sauté carrot and onion for 5-10 minutes.

Add remaining ingredients to beans, turn crock pot on low and reheat 1-2 hours.

Serve with dollop of sour cream and crackers and hot sauce if you wish.

© Crackerberries 2019

Crock Pot Baked Beans

Crock Pot Beans

Saturday is beans, bath and tail day in this house. In the summer time it’s just too hot to have the oven on all day, so these crock pot beans are a real treat. And easy.  You can use any kind of bean you like.

2 cups dry beans

(I used Soldier this time.) Cover with water and let stand overnight. Next morning, drain, rinse and place beans back in crock pot. Add enough water to just barely cover beans.

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

1 tsp. liquid smoke

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Combine all ingredients in crock pot and stir gently. Turn on high for three hours. Do not remove cover. After three hours, turn to low. Do not remove cover. After 4-4½ hours cooking time, remove cover and stir.  Return cover, cook 3-4 more hours.

© Crackerberries 2014