Craigs Sweet Spicy Crockpot Bbq Beans Food

SLOW-COOKER BARBECUED BEANS

Steps:

• In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
• In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

SWEET N SPICY CROCK POT BARBECUE

Steps:

• Trim most of fat from pork loin, and place in crock pot, fat side up.
• Sprinkle with garlic powder, pepper, salt, and red pepper flakes.
• Top with onion.
• Cook on high for 45-60 minutes.
• Switch to low.
• Cook on low for about 4 1/2 hours.
• Mix all sauce ingredients together.
• Separate pork loin into big chunks.
• Pour sauce mixture into crock pot, making sure to mix in juices from pork loin.
• Cook for one more hour, then shred pork with two forks.
• Barbecue can be left simmering for another 2 hours on low, or switched to"keep warm" setting instead.
• Serve on buns.

CRAIG'S SWEET & SPICY CROCKPOT BBQ BEANS

Steps:

• To cook the beans:
• 1. Put beans, bouillon, pork, garlic and bay leaf in crock pot.
• 2. Add water to about 1-2 inches over the beans.
• 3. Cook on high until soft, ~3 hours or overnight (8 hours) on low. Cooking for a longer period (aka overnight) won't hurt them, just make them softer and more creamy.
• To make the sauce:.
• 1. Saute onions, peppers and garlic in a little bit of oil (I use a tsp of bacon fat if I have it) ~10 minutes until softened and brown.
• 2. Add rest of ingredients, stir, bring to a boil, and simmer on low until mixture has thickened to a syrupy consistency and onions and peppers are very soft.
• 3. Mix in beans, pour into large pan, cover with aluminum foil and bake at 350 F for one hour (or longer). Remove foil about 15 minutes before end of cooking time to let top brown.
• 4. Beans are best if served the next day (I usually make this in the evening and let the beans sit in cooling oven overnight). Will keep for one week or more in fridge, great to freeze and reheat later.
• Note: ****My secret ingredient is a can of dr. pepper (diet is fine) added with the rest of the liquid ingredients in the sauce.

INSTANT POT SWEET AND SPICY BBQ BEANS

Steps:

• Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
• Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
• Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
• Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
• Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.

SWEET & SPICY BEANS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

SLOW COOKER BBQ BAKED BEANS

Steps:

• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
• Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
• Cover slow cooker. Cook on Low at least 5 hours.