Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, January 29, 2013


3 cups low-sodium chicken broth
1/3 cup tomato paste
1/3 cup packed light brown sugar
3 tbsp molasses
3 tbsp honey mustard
2 tbsp barbecue seasoning blend
4 cloves garlic, chopped
1 lb dried navy beans, rinsed and picked over
2 cloves
1 small onion, halved
1 1/2 lbs chicken-apple sausages, each halved lengthwise
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
Pickled peppers, sliced scallions and/or sour cream, fo topping (optional)

Whisk the broth, 3 cups of water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker.  Add the beans.  Push a clove into each onion half; tuck the onion and sausages into the beans in the slow cooker.  Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves.  Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes.  (The longer the beans sit, the more flavorful they will be.)  Top with pickled peppers, scallions and/or sour cream, if desired.)

Serves: 6
Per serving: Calories 549, Fat 11 g (Saturated 3 g), Cholesterol 102 mg, Sodium 1,796 mg, Carbohydrate 75 g, Fiber 20 g, Protein 38 g

NOTE FROM LINDA:  This is a Food Network Recipe so I am obligated to list it exactly as they say.  Having said that, let me add the following:  I would soak the beans even though they are going to be slow cooked.  And I would not discard the onion.  I would cut it up and serve in the beans.  I would, however, dispose of the cloves.

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