Best Slow Cooker Baked Beans With Chorizo And Lime Recipes
SLOW-COOKED BEANS
This flavorful bean dish adds nice variety to any buffet because it's a bit different from traditional baked beans. It's a snap to prepare, too, since it uses convenient canned beans, barbecue sauce and salsa. -Joy Beck, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. slow cooker, gently combine all ingredients. Cook, covered, on low until heated through, about 2 hours.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 657mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.
THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)
This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it.
Provided by Sandy Lafleur
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 17h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
- Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
- Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
- Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 54 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 13.9 g, Protein 13.5 g, SaturatedFat 4.3 g, Sodium 508.2 mg, Sugar 17.4 g
SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME
Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.
Provided by Sarah DiGregorio
Categories beans
Time 6h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
- Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.
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