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Slow Cooker Cranberry Beans with Bacon

Darin Terwilliger

"Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!"
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6 h 40 m servings 271 cals
Original recipe yields 8 servings

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  • Prep

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut poblano in half from top to bottom; remove the stem, seeds, and ribs. Place cut side-down onto baking sheet.
  2. Cook poblano pepper under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cools, 10 to 20 minutes. Remove and discard skin; dice pepper.
  3. Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
  4. Cook on High until beans begin to soften, about 3 hours. Taste broth to check seasoning. Stir in barbeque sauce and hot sauce. Continue cooking on High until beans soften and flavors are combined, about 3 hours more.


  • Cook's Notes:
  • Check the broth level as you cook – you might need a little bit more broth after the beans have been cooking for a few hours.
  • Substitute 1 teaspoon chili powder for the barbeque sauce if desired.

Nutrition Facts

Per Serving: 271 calories; 5 g fat; 40.6 g carbohydrates; 17.6 g protein; 11 mg cholesterol; 969 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I followed the recipe. Liked the light pepper flavor. Needs a little more salt which I added to eat. Goes great with cornbread and a jalapeno pepper! Will make again.