Slow Cooker Baked Beans With Chorizo And Lime Recipes

SLOW COOKER BAKED BEANS

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

Slow Cooker Baked Beans image

Steps:

The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

Ingredients

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 12

Slow-Cooker Black Bean Soup with Chorizo image

Steps:

Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

Ingredients

1 1-pound bag dried black beans (about 2 cups), picked over and rinsed
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping

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

Slow-Cooker Baked Beans With Chorizo and Lime image

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.

Ingredients

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

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

The Best Slow Cooker Baked Beans (Dad's Recipe) image

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

Ingredients

1 (16 ounce) package dried navy beans
4 cups water, or more as needed
½ cup molasses
2 tablespoons brown sugar
1 teaspoon salt
¾ teaspoon dry mustard
⅛ teaspoon ground black pepper
¼ pound salt pork, thinly sliced
1 onion, sliced

More about "slow cooker baked beans with chorizo and lime recipes"

OLD FASHIONED BAKED BEANS - THE DARING GOURMET

Web Aug 30, 2020 Drain the beans and put them in a pot of water. Bring to a boil and simmer for 1 hour. Drain and reserved the bean liquid. In a large …
From daringgourmet.com
5/5 (55)
Total Time 12 hrs 15 mins
Category Side Dish
Calories 537 per serving

Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

Slow Cooker Baked Beans With Chorizo And Lime Recipes

SLOW COOKER BAKED BEANS

These beans taste like Boston Baked Beans. Yummy!

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

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.

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