Best Craigs Sweet Spicy Crockpot Bbq Beans Recipes

ROBIN'S SWEET AND SPICY BLACK BEANS

Robin's Sweet and Spicy Black Beans image

These are famous in my family, and I always get asked for the recipe. Serve with rice or in tacos for a yummy and healthy meal!

Provided by Robin B.

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
½ large red onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
¼ cup chopped fresh cilantro
3 tablespoons sugar
1 teaspoon cayenne pepper
1 dash chili powder
1 dash cumin
1 dash ground cinnamon
1 (15 ounce) can black beans

Steps:

Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 17 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 412.9 mg, Sugar 10.3 g

BARBECUE PIT BBQ BEANS

Barbecue Pit BBQ Beans image

I got this just a couple of days ago from an emailing in another recipe group I'm in...they are quite good. I added a small diced jalapeno for a bit of bite. Even my 7 y/o liked these.

Provided by JanetB-KY

Categories Beans

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 lb) can pork and beans
1 cup packed brown sugar (I used Dark Brown)
2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup chili sauce
2 -4 tablespoons vinegar (I ended up using more like 4)

Steps:

Combine all ingredients in oven proof dish or crock pot; mix well.
Cover and bake on high in crock pot or 350 in oven, until desired thickness; about an hour to an hour and a half.

Nutrition Facts : Calories 337.2, Fat 2.7, SaturatedFat 1, Cholesterol 11.9, Sodium 986.5, Carbohydrate 73.1, Fiber 10.4, Sugar 34.8, Protein 9.3

CRAIG'S SWEET & SPICY CROCKPOT BBQ BEANS

Craig's Sweet & Spicy Crockpot BBQ Beans image

Adapted from a friend's amazing baked beans recipe, this is a very flexible, crowd pleasing dish. It freezes well so I usually make a double batch and freeze it in single portions for work week lunches or quick sides for dinner. Adapt it to whatever ingredients you have on hand, keeping the ratios of ingredients similar. You can use canned beans. This is a super flexible recipe, I've made it with all sorts of variations (more/less vinegar, using Indian BBQ sauce instead of ketchup, using corn syrup instead of molasses, using bacon/Spanish chorizo/Italian salami) and had it turn out about the same every time.

Provided by Papagayita

Categories Beans

Time 4h30m

Yield 1 large casserole, 10-12 serving(s)

Number Of Ingredients 15

Ingredients

beans
3 cups rinsed mixed dried beans (i usually use cranberry-incredibly creamy, kind of like pintos, navy, kidney)
2 ham or 2 chicken bouillon cubes
1 bay leaf
2 slices bacon, finely diced (or whatever other pork products you have on hand-I've used ham steak, pancetta, etc)
2 garlic cloves, smashed (more to taste)
baked bean sauce
1 large onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 pieces bacon, diced (optional, again use whatever you have)
molasses or date syrup, & add more to taste
1/4 cup vinegar (any kind is fine, I've used sugar cane, cider, red)
1/4 cup ketchup (or tomato product-tomato paste, crushed tomatoes, diced fresh, whatever)
1/4 cup water

Steps:

To cook the beans:
1. Put beans, bouillon, pork, garlic and bay leaf in crock pot.
2. Add water to about 1-2 inches over the beans.
3. Cook on high until soft, ~3 hours or overnight (8 hours) on low. Cooking for a longer period (aka overnight) won't hurt them, just make them softer and more creamy.
To make the sauce:.
1. Saute onions, peppers and garlic in a little bit of oil (I use a tsp of bacon fat if I have it) ~10 minutes until softened and brown.
2. Add rest of ingredients, stir, bring to a boil, and simmer on low until mixture has thickened to a syrupy consistency and onions and peppers are very soft.
3. Mix in beans, pour into large pan, cover with aluminum foil and bake at 350 F for one hour (or longer). Remove foil about 15 minutes before end of cooking time to let top brown.
4. Beans are best if served the next day (I usually make this in the evening and let the beans sit in cooling oven overnight). Will keep for one week or more in fridge, great to freeze and reheat later.
Note: ****My secret ingredient is a can of dr. pepper (diet is fine) added with the rest of the liquid ingredients in the sauce.