My Slow-Cooked Beans
photo by internetnut
- Ready In:
- 18hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 473.18 ml dry pinto beans
- 283.49 g can tomato soup
- 118.29 ml brown sugar
- 226.79 g bacon, cooked
- 4.92 ml dry mustard
- 2.46 ml salt
- pepper
- 0.19 ml Tabasco sauce
- 2.46-4.92 ml chili powder
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 stalk celery, chopped
- cilantro
directions
- Soak beans in water for several hours.
- Boil beans in same water for 2 hours.
- Drain beans and place in crockpot with other ingredients.
- Stir well.
- Cook on low for 8-10 hours.
- The longer they cook the better they are.
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Reviews
-
I gave this recipe 3 stars. I made this recipe for My 3 Chefs 2009. I got mixed reviews on this recipe. My 6 yr old newphew and 8 yr old niece didn't like them but my future hubby and I liked them. This was my first time ever cooking with a dry bean. I soaked my beans over night as I was told was best by several people. I used Splenda brown sugar blend for the brown sugar. I used hot sauce for the Tabasco sauce. I only used 1/2 tsp chili powder not to over power the taste. I only used 1/8 tsp dry cilantro. I cooked my beans on for 8 hours. These beans need constant stirring halfway through cooking as they really begin to stick. Overall I'd make them again. Thanks for posting! Christine (internetnut)
RECIPE SUBMITTED BY
I live in Manitoba Canada. My passions are painting, cooking, and gardening. My favorite cookbooks are community cookbooks. My pet peeve is people comparing themselves to others.