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.

Thursday, April 16, 2015


1 lb thick-sliced bacon, cut into bite-size pieces
1 red onion, chopped
2 pkg (16-oz each) frozen cut green beans
1 can (28-oz) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tbsp freshly ground black pepper
1/2 tsp seasoned salt
1 can (16-oz) red beans, rinsed and drained

In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain bacon well on paper towels. Reserve 2 tablespoons of the drippings in the skillet and add the onion. Cook onion, stirring, over medium-high heat until tender.

Place the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion into a 4 or 5-quart slow cooker. Place lid on cooker and cook on low for 4 hours.

Stir in the red beans and cook another 30 minutes or until heated through.

Yield: 12 servings
Per serving: 162 cal, 7 g (2 g sat) fat, 20 g carbs, 5 g fiber, 7 g protein

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