Crock Pot Navy Beans With Tomatoes And Tabasco Recipes

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

Steps:

• Place all of the ingredients in the crock pot.
• Add enough water to generously cover the beans.
• Cook on low for 8-10 hours or on high for 5-6.
• Remove ham hock.
• Discard fat and bones and return the meat to the soup.

Steps:

• Soak beans overnight in large bowl.
• Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
• Drain beans reserving 2 cups of liquid.
• Add beans to slow cooker.
• In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
• Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
• Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
• Check and add a little of the reserved liquid as necessary.
• *or high 4-5 hours.