Beans in a crockpot?

GhostOfTomJoad

GhostOfTomJoad

500+ Posts
Anybody have a good recipe for cooking beans in a large crockpot/slow cooker? I'm smoking a brisket this weekend & Mrs. GOTJ is gonna handle the beans.

Would prefer something more bold or spicey as opposed to sweet Boston-style.
 
I do red beans for me red beans and rice in a crockpot. I'd just throw in some bacon, maybe some jalapenos, salt, pepper and let them go.
 
Borracho beans are good, here's the recipe from Texas BBQ LegendsThe Link I use serranos in mine and cilantro instead of espazote.


If you're using a slow cooker you don't need to soak the beans.


sometimes I use chicken stock in my beans.

Here's another recipe for theseThe Link

This one is like what my recipe isThe Link

The critical tings are the beer and cilantro, they won't taste like borracho's with out those two ingredients. I've been known to put a bell pepper in mine or a bay leaf. If you add the celantro at the beginning be sure to save some for adding at the end to kick up the flavor, same goes for the beer.
 
I do pintos in my crockpot.

I throw in salt pork (better than bacon IMO)
shiner bock
a few jalapenos sliced

mmmm.....
 
I do pintos as well with pretty much the recipe from the Bolner's Fiesta spice mix sold at HEB. They sell ham hocks at HEB as well. I put in a bottle of WARM beer (a cold one will burst the beans) a time or two during the process. If you are going to serve them tomorrow, I would start them today at the latest. Be sure to pick out the gravel.

Japs are optional for anyone other than me.
 
ONe thing about ham hocks, is that they can disentergrate with long cooking times and leave little bones all through your beans.


smoked Hog Jowls ain't got no bones and taste better.
 
I go with the Bolner's Pinto Bean spice and salt pork. In a pinch I just throw in some cut up bacon instead of salt pork.
 
I've never them break up on me. That would make me sad. I've had beans in a crock that cooked for 24 hours. Maybe it depends on the hocks? I get mine at HEB. I've never seen any jowls there.
 
I happened to catch this recipe on BBQ University (PBS) on Sunday. I don't even like beans but damn, these looked good!

These cooked on the grill next to the meat, and he used a cast iron stock pot. You may not want to try it this time, maybe in the future...

"Best Barbecued Beans on the Planet"

Method: indirect grilling
Serves: 12 to 16

* 1 pound smoked brisket or bacon cut into 1/4-inch slivers
* 1 can (15 ounces) black beans
* 1 can (15 ounces) dark red kidney beans
* 3 cans (each 15 ounces) baked beans or pork and beans
* 1 large sweet onion, finely chopped
* 1 red bell pepper, cored, seeded, and finely chopped
* 1 poblano pepper or green bell pepper, seeded and finely chopped
* 4 cloves garlic, minced
* 3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
* 2 cups sweet red barbecue sauce (your favorite commercial brand)
* 1-1/2 cups firmly packed light brown sugar, or more to taste
* 1/2 cup Dijon mustard, or more to taste
* 2 teaspoons liquid smoke (optional; see Note)
* Coarse salt (kosher or sea) and freshly ground black pepper

You'll also need:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in hot water to cover, then drained.

1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.
 
I think "simmer" may be why they break up. A crockpot is a lower heat I would imagine. When I cook beans in a crock, they always cook at least 10 hours. I don't think the crock can get up to a simmer although I've never tried the shorter time settings.

Beans are kind of a pain in the *** as far as the time goes.
 
Nick, nobody commented on that recipe because we all presumed it was a joke.

It WAS a joke, right?

Seriously -- when I got to the second ingredient and it had the words "1 can" in it, I thought it was trouble. Then I read the rest of it.

Impressive.
 
Shhhh... I wanted to see if someone would try it and report back. Damn, now you've ruined my plan.
tongue.gif
 
I made a pot Saturday night

add beans
fill water to within 2 inches of top
2 tsp onion and garlic powder each
2 tsp Tony's low salt
1 tsp season all
jalapenos to personal taste
half a link of sausage

that's all-- take out the sausage and replace with sliced sausage and let them cook the last hour

serve over rice

cook overnight
 
I cook my beans in a crock with salt and a couple cloves of garlic. I dress them up later when I use them. I usually cook a really big pot and then can prepare different batches differently. I'll fry up bacon and throw in onion, tomato, cilantro, and japs. Let that fry up a little and then add in the beans.
 
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