Best Craigs Sweet Spicy Crockpot Bbq Beans Recipes

SWEET & SPICY BEANS

Sweet & Spicy Beans image

My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. -Sondra Pope, Mooresville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 5h10m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions, optional

Steps:

In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

Nutrition Facts : Calories 201 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 712mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 7g fiber), Protein 9g protein.

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.

SPICY-SWEET RIBS AND BEANS CROCK POT

Spicy-Sweet Ribs and Beans Crock Pot image

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Provided by Rita1652

Categories One Dish Meal

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (16 ounce) cans pinto beans, drained
4 lbs country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green bell pepper, diced (optional)
3 garlic cloves, minced (optional)
1/2 teaspoon cumin (optional)
1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)

Steps:

Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
Remove ribs.
Drain bean mixture, reserving sauce.
Skim fat from sauce.
Arrange ribs over bean mixture; serve with sauce.
Serve on a bed of rice.