HAM AND LIMA BEANS

1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slow cooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

BEAN POT MEDLEY

1 can black beans, rinsed and drained

1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 1/2 tsp cider vinegar
1 tsp dry mustard
2 bay leaves
1/8 tsp black pepper

Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.

Before serving, remove and discard bay leaves.

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SLOW COOKER NAVY BEAN SOUP

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

This may be divided for smaller quantities and smaller slow cookers.

MEXICAN RED BEANS

1 lb dried red beans (pink or kidney beans); soaked overnight

4 cups cold water
1 large onion, coarsely chopped
1 lb can tomatoes
2 garlic cloves, minced
1 tsp crushed red pepper (or 2 tsp chili powder)
2 tsp salt
1/4 lb salt pork or bacon, chopped

Put the soaked and drained beans into crock-pot (or slow cooker).  Add water all remaining ingredients.  Cover and cook on high 2 hours, then turn to low for 8 hours.

CROCKPOT 5 BEAN BAKE

1 large onion, chopped

6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours

Serves 12 to 15.

file photo for reference

CROCKPOT BEAN SOUP

This is a recipe I cut from an old Indiana Rural Co-op magazine several years ago.

BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

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MIXED BEAN POT

1/2 lb lean ground beef

1 small onion, chopped
8 bacon strips, chopped
1 can pinto beans, do not drain
1 can butter beans, rinsed and drained, reserving 1/4 cup liquid
1 can kidney beans, rinsed and drained
1/4 cup ketchup
2 tbsp molasses
1/2 tsp dry mustard
1/2 cup granulated sugar
1/4 cup packed brown sugar

Brown ground beef, onion, and bacon in medium saucepan over high heat.  Stir in the beans and liquid; set aside.

In a medium bowl combine the ketchup, molasses, and mustard; mix in the sugars.  Stir the ketchup mixture into the beef mixture and mix well.  Transfer to the slow cooker or crock-pot.  Place lid on cooker and cook on low for 2 to 3 hours or until heated through.

Serves 6 to 8.

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EASY MIXED BAKED BEANS

3 cans (15-oz each) great northern beans

2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crock-pot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

Place lid on cooker and cook on high 4 to 6 hours.

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BEAN AND CORNBREAD CASSEROLE

1 medium onion, chopped

1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce

Lightly grease crock pot or spray interior with nonstick cooking spray.

In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.

Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 eggs
3 tbsp olive oil
1 can (8.5-oz) cream-style corn

In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.

*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.

Yield: 6 to 8 servings.

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BEAN STEW WITH DUMPLINGS

1 can (28-oz) tomatoes, undrained & chopped

2 cups chopped red bell peppers
1 can (15-oz) black beans, rinsed & drained
1 can (15-oz) pinto beans, rinsed & drained
2 small zucchini, sliced
2 large onions, chopped
1 poblano pepper, seeded & chopped
1/2 cup sliced celery
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
1/4 tsp salt

Combine all the above ingredients in the slow cooker or crockpot; stir to blend.  Place lid on cooker and cook 4 1/2 hours or until the vegetables are tender.  During that last half hour, prepare the dumplings.

Dumplings
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp sugar
2 tbsp cold butter
1/4 cup shredded Cheddar cheese
1 tbsp fresh cilantro, minced
1/2 cup milk

In a medium mixing bowl combine the salt, flour cornmeal, baking powder, and sugar.  Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the cheese and the cilantro.  Pour the milk into the mixture and blend with a wooden spoon or silicone spatula until the flour mixture is just moistened.  Drop the dumpling dough, approximately 1/6 at a time, onto the top of the stew.  Replace the lid and cook another 45 minutes to 1 hour or until the toothpick inserted into the dumplings comes out clean.

Yield: 6 servings.

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CROCK-STYLE BEANS WITH HAM

1 lb dry navy beans

8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crock-pot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

file photo for reference only - not this exact recipe

CUBAN-STYLE BEEF AND BEANS

1 can (14 1/2-oz) diced tomatoes with jalapenos

1/3 cup tomato paste
1/4 cup water
2 yellow bell peppers, cut lengthwise into 1/4-inch strips
1 can (15 1/2-oz) black beans, rinsed and drained
1 white onion, chopped
1 large carrot, cut into 1/2-inch-thick rounds
2 minced garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper flakes
1 (1 to 1 1/2-lbs) round steak trimmed

In a large bowl, whisk the tomatoes, tomato paste, and water together until blended. Stir in the bell peppers, beans, onion, carrot, garlic, cumin, oregano, salt, and red pepper flakes. Transfer half of the mixture to a 5 or 6-quart slow cooker/crockpot. Top mixture with the steak then the remaining half of bean mixture. Cover the cooker and cook until the meat and carrots are fork tender, 10 to 12 hours on low or 5 to 6 hours on high.

Before serving, remove the steak from the cooker to a large plate or a cutting board. Let cool 5 to 10 minutes then shred the steak using 2 forks. Return the meat to the cooker and cook on high about another 5 minutes or until heated through.

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BEAN RAGOUT WITH CILANTRO-CORNMEAL DUMPLINGS

2 cans (14.5-oz each) tomatoes, chopped and juice reserved

1 1/2 cups chopped red bell pepper
1 large onion, chopped
1 can (15.5-oz) pinto or kidney beans, rinsed and drained
1 can (15.5-oz) black beans, rinsed and drained
2 small zucchini, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 poblano chili pepper, seeded and chopped (wear gloves when handling)
2 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt, divided
1/8 tsp black pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp baking powder
1 tbsp vegetable shortening
2 tbsp shredded Cheddar cheese
2 tsp minced fresh cilantro
1/4 cup milk

Combine tomatoes with juice, bell peppers, beans, zucchini, celery, poblano pepper, garlic, chili powder, cumin, oregano, 1/4 tsp salt, and black pepper in slow cooker; mix together well. Cover and cook on low 7 to 8 hours.

1 hour before serving, make the dumplings: Mix flour, cornmeal, baking powder and remaining salt in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into the flour mixture and blend just until dry ingredients are moistened. Turn slow cooker to high. Drop dumplings, 1 level tablespoonful at a time (large will not cook properly) on top of the ragout. Cover and cook 1 hour or until a wooden toothpick inserted into dumplings comes out clean.

Yield: 6 servings

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HOT 3-BEAN SALAD

4 slices bacon

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly.  Place lid on cooker and cook on high for 2 hours.

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ADIRONDACK BEANS

1/2 lb ground beef

1 tsp prepared mustard
1/4 lb bacon, cut into small pieces
1/2 lb bulk sausage
1/2 cup chopped onion
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup molasses
1 can pork & beans
1 can chili beans
1 can kidney beans, drained

In a medium skillet over medium-high heat, crumble the ground beef and sausage together with the bacon and cook until done.  Remove from pan and drain, reserving 2 tablespoons of the drippings.  Sauté the onion in the drippings until softened. 

Combine all the ingredients together in a crockpot or slow cooker; cover and cook on high setting for 2 to 3 hours or on low setting for 5 to 6 hours.

Note:  May be baked at 350 degrees for 1 to 1 1/2 hours in a casserole dish or bean pot.

 File Photo

NEW ENGLAND STYLE BAKED BEANS

1 1/2 lbs dry navy beans, cover with water and soak overnight

1 medium onion, chopped
1 cup ketchup
1 cup brown sugar
1 cup water
2 tsp dry mustard
2 tbsp molasses
1 tbsp salt
1/4 lb salt pork, diced

Place the beans in the crockpot or slow cooker with 1 cup water.  Cook on high for 30 to 45 minutes until softened.

Add the remaining ingredients to the beans in the cooker; mix together well.  Place lid on cooker and cook on low setting 10 to 12 hours or on high 4 to 6 hours.  Stir occasionally during cooking process.

file photo for reference

KIELBASA AND BEAN CASSOULET

1 1/2 cups dried Great Northern beans

1lb kielbasa, cut into half inch pieces

3 cups low-sodium chicken broth

1 can (15-oz) diced tomatoes, do not drain

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp dried thyme

salt and pepper to taste

croutons, for garnish,1/4 cup chopped flat-leaf parsley, for garnish

In a 4 to 6-quart slow cooker combine beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and 1/2 teaspoon salt. Cover and cook until beans are tender, on low setting 7 to 8 hours or on high 5 hours. season to taste with pepper and additional salt, if desired.

Serve in bowls and topped with the croutons and parsley.

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SOUTHWESTERN-STYLE PINTO BEANS SOUP

2 cups dry pinto beans, rinsed

5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with whole-grain crackers, a crusty bread or corn bread. Choose according to what your blood sugar can handle.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.

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EASY BACON BAKED BEANS

5 to 6 slices bacon, fried crisp, drained, crumbled

2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.

Note: File photo