Crock Pot Yellow Eye Beans Recipes

CROCK-POT YELLOW-EYE BEANS RECIPE

Steps:

• Soak the beans overnight. Drain, rinse, and add water to cover. Bring to a boil, and then simmer until husks curl when you blow on them. Drain and rinse with hot water. Pour half of the beans into the crock-pot. Sprinkle with half of the chopped onion, and dot with half of the butter. In a measuring cup, combine the brown sugar, salt, and spices. Add molasses to the 1/2 cup mark. Add hot water to the 1 cup mark. Stir mixture to combine, and then pour over the beans in the crock-pot. Add the rest of the beans, and cook for 7-8 hours. Remove the lid and cook another hour.

SLOW COOKER HOMEMADE BEANS

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

RUSTIC RANCHO GORDO 'YELLOW EYE' BEAN SOUP

Steps:

• Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
• Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.

THOMPSON'S BAKED BEANS RECIPE - (3.9/5)

Steps:

• Soak beans overnight, then drain and cover with water, boil for 30 minutes. Drain, add to slow cooker with these ingredients and cover with water. Cook on high about 7 hours.

SLOW-COOKER BEANS

Steps:

• In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. To test for doneness, taste more than one bean to ensure they're all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they'll firm as they cool.) Season to taste with salt.
• Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.