Best 3 Pammys Slow Cooker Beans Recipes

**Comforting and Flavorful Slow-Cooker Bean Recipes:**

Indulge in a culinary journey of delightful slow-cooker bean recipes that promise convenience and bursting flavors. From the classic comfort of Pammy's Slow-Cooker Beans, a hearty and versatile dish perfect for any occasion, to the smoky goodness of Slow-Cooker Chipotle Black Beans, a tantalizing twist on a Mexican favorite. Discover the vibrant Slow-Cooker Caribbean Red Beans and Rice, a vibrant fusion of Caribbean spices and the comforting warmth of red beans. For a hearty and satisfying meal, explore the Slow-Cooker Bean and Sausage Soup, a classic combination of beans, sausage, and vegetables in a savory broth. And for a lighter and refreshing option, try the Slow-Cooker White Bean and Spinach Soup, a creamy and flavorful soup that's perfect for a healthy lunch or dinner. Each recipe offers a unique taste experience, making them ideal for busy weeknights, potlucks, or cozy family gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 11h15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 bag dried navy beans, soaked overnight
One 6-ounce can tomato puree
1/2 cup brown sugar
1/4 cup molasses
1 tablespoon dry mustard
8 slices bacon, cut into 1-inch pieces
1 large onion, diced
1/4 cup cider vinegar
Kosher salt

Steps:

Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
Before serving, stir in the cider vinegar and season to taste with salt.

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

SLOW-COOKER BEANS

Slow-Cooker Beans image

The key to tender, not-mushy beans is to cook them at the barest simmer, which means they're perfect candidates for the slow cooker. And the same principles for cooking beans on the stovetop apply: Skip soaking the beans; use flavorings to infuse the beans and the bean-cooking liquid; and salt before and after cooking. You can follow this formula for almost any dried bean, but know that the cook time will vary based on the age and type of bean, as well as the size and strength of your slow cooker. Start checking at the six-hour mark to see how quickly your beans are cooking. Keep flavorings in fairly large pieces, as the long cook time could turn smaller bits to mush.

Provided by Ali Slagle

Categories beans

Time 10h

Yield About 6 cups

Number Of Ingredients 4

Ingredients

1 pound dried beans (except red kidney beans; see Tip)
1/4 cup extra-virgin olive oil
Kosher salt (Diamond Crystal)
Optional flavorings (see Tip)

Steps:

In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. To test for doneness, taste more than one bean to ensure they're all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they'll firm as they cool.) Season to taste with salt.
Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.

Tips:

Choose the right beans: Different beans have different cooking times, so be sure to choose a variety that is suitable for your slow cooker.
Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Rinse the beans before cooking: This will help to remove any dirt or debris.
Use a slow cooker liner: This will make cleanup a breeze.
Add flavorings: You can add a variety of flavorings to your beans, such as garlic, onion, celery, carrots, and spices.
Cook on low for 6-8 hours: This will give the beans time to cook through and develop their flavor.
Serve with your favorite sides: Beans can be served with a variety of sides, such as rice, cornbread, or salad.

Conclusion:

Slow cooker beans are a delicious and easy way to enjoy this healthy and versatile food. With a little planning, you can have a pot of flavorful beans ready to enjoy in no time. So next time you're looking for a simple and satisfying meal, give slow cooker beans a try.