Slow-Cooker Yankee Bean Pot (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Slow-Cooker Yankee Bean Pot

http://www.eatingwell.com/recipes/slow_cooker_yankee_bean_pot.html

From EatingWell:  October 1998, The Essential EatingWell Cookbook (2004)

We've updated this old-fashioned American favorite, taking advantage of the gentle, uniform heat of a slow cooker. Instead of the traditional salt pork, this recipe uses lean Canadian-style bacon.

8 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 5 1/4 hours

Ingredients

Preparation

  1. Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.)
  2. Drain and rinse beans. Place in a slow cooker.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans.
  4. Add maple syrup (or molasses), ketchup, Worcestershire and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves.
  5. Cover and cook until the beans are tender, about 4 1/4 hours on high or about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot.

Nutrition

Per serving : 279 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 7 mg Cholesterol; 50 g Carbohydrates; 15 g Protein; 10 g Fiber; 407 mg Sodium; 876 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 other carbohydrate, 1/2 vegetable, 2 lean meat

Tips & Notes