Slow Cooker Bean Casserole Aka Sweet Chili Food

SLOW COOKER BEAN CASSEROLE AKA SWEET CHILI

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.

SLOW COOKER BEAN CASSEROLE AKA SWEET CHILI

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.

SLOW COOKER BEAN CASSEROLE AKA SWEET CHILI

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.

BEAN & BEEF SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHILI BEAN CASSEROLE

Steps:

• Soak the beans in water and drain after some time. Wash them well under running water.
• Boil in high flame in fresh water for 10 minutes.
• Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.
• Drain the water off and preserve the liquid for being used later.
• Place a pan on medium flame and add olive oil.
• Add onions and garlic and fry them.
• Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. Cook for 5 minutes.
• Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock.
• ring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.
• Add lemon juice, red wine, salt and pepper.
• Add more stock if the consistency becomes too thick. Cook for a further 20 minutes.
• Serve hot.

SLOW-COOKED BEAN CASSEROLE

Steps:

• Generously cover the beans with cold water and leave to soak overnight, then drain.
• Heat the oven to 160C/Gas 3/fan oven 140C. Cut the bacon rind off in one piece and put it in the bottom of a medium-sized casserole. Add the beans, onion, bouquet garni, garlic and some pepper and bury the meat in the beans. Pour in enough water to cover the beans generously and add the lid. Bake until the beans are very soft and a few start to burst. This can take 1-3 hours, depending on the age and type of bean and the thickness of the pot, so check occasionally to see how they are doing. If the beans begin to dry, add more water. The liquid should have evaporated so that the beans are moist but not soupy. If the liquid is too thin, take the lid off for the last half hour's cooking, or at the end of cooking, boil the pot on top of the stove to evaporate the liquid.
• When the beans are tender, stir in the wine and some salt and pepper. Cover and leave to cool for about an hour, so the beans absorb the wine. Remove the bacon and discard the onion and bouquet garni. Dice the bacon and stir it into the beans. The bacon rind can be discarded, or diced and added to the pot.
• Reheat the beans and, if too much liquid remains, boil to reduce it. Taste, adjust the seasoning and serve.