CROCK POT BAKED BEAN RECIPES RECIPES

Steps:

• NO SOAK METHOD
• In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
• Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
• Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
• After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
• Cook for additional 30 minutes then keep warm until ready to serve.
• We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
• Please keep in mind that every time the lid is opened, your cooking time will be longer.

Steps:

• Place the chicken in the slow cooker and season with taco seasoning and cumin.
• Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
• Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
• To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.