SLOW COOKER CRANBERRY BEANS WITH BACON

Slow Cooker Cranberry Beans with Bacon image

Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!

Provided by Darin Terwilliger

Time 6h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 poblano pepper
1 pound dried cranberry beans
½ pound diced bacon
1 onion, chopped
1 shallot, chopped
5 cloves garlic, minced, or more to taste
1 teaspoon salt
½ teaspoon coarsely ground black pepper
5 cups chicken stock, or more as needed
1 tablespoon barbeque sauce
½ teaspoon chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut poblano in half from top to bottom; remove the stem, seeds, and ribs. Place cut side-down onto baking sheet.
Cook poblano pepper under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cools, 10 to 20 minutes. Remove and discard skin; dice pepper.
Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
Cook on High until beans begin to soften, about 3 hours. Taste broth to check seasoning. Stir in barbeque sauce and hot sauce. Continue cooking on High until beans soften and flavors are combined, about 3 hours more.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 40.6 g, Cholesterol 10.6 mg, Fat 5 g, Fiber 15 g, Protein 17.6 g, SaturatedFat 1.6 g, Sodium 969 mg, Sugar 2.5 g