Brazilian Crock Pot Beans Recipes

Steps:

• You want to soak the beans overnight, so measure out the 3 cups and go through the beans to take out any bad ones (really shriveled or discolored). It's an extra step, but worth it because bad beans are nasty if left inches Put beans in a bowl and cover with water. Next day, dump water and you are ready to go.
• Cut up bacon and fry to a crisp. Chop up into small pieces. Use some of the bacon grease and sauté onions and garlic. Put beans, fresh water, onion/garlic, and bacon into a crock pot. Add salt until the water tastes pretty salty, like you would want it to taste when done cooking. Add bay leaves and cook on high for 6 hours.
• Something else that makes it really good (and really Brazilian) is to eat it with a salad made with just lettuce, tomato and dressed with lime juice, olive oil, and salt (I actually put the salt right on the lettuce then add the dressing and toss). My favorite thing to do is have a bite of rice, beans, and salad all together.

Steps:

• Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
• Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
• Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
• Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
• Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Steps:

• Beans (Soaking): Rinse and sort beans. Cook beans with water in the pressure cooker for 30-40 minutes (I like to soak overnight, then cook for several hours in a crock pot).
• Marinade: Combine all marinade ingredients. Marinade meat for an hour or two.
• Onion Mixture: In frying pan, add oil. Cook onion, garlic and meat cubes.
• After meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
• Beans: Add bacon to pan with onion mixture.
• After bacon is cooked, add the cooked beans and some water until it is a little thick (I like to add all the frying pan ingredients to the crock pot and cook for several more hours).
• Rice: Bring water to boiling. Add rice, salt and reserved onion mixture. Simmer for 20 minutes.