Slow Cooker Cranberry Beans with Bacon
Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 3
Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
Step: 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.
NUTRITION FACT
Per Serving: 271 calories; protein 17.6g; carbohydrates 40.6g; fat 5g; cholesterol 10.6mg; sodium 969mg.
The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.
One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .
