Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!


Recipe Summary

25 mins
6 hrs 5 mins
10 mins
6 hrs 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.

  • 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

271 calories; protein 17.6g 35% DV; carbohydrates 40.6g 13% DV; fat 5g 8% DV; cholesterol 10.6mg 4% DV; sodium 969mg 39% DV. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
This is very good. I will make this again. Read More