I recently purchased a magazine called Slow Cooker, 118 Creative Ways to use Your Slow Cooker. It is a Better Homes and Gardens Special Interest Publication. The magazine has become a “go to” for great recipes!
I have made about 15 of the recipes from the magazine and plan on making more. Many of the recipes seem like cold weather recipes, but I know there are some that would please my family any time of the year.
Slow Cooker Ranch Beans with Peppered Bacon is one of those recipes. I made this recipe as a side dish for some Slow Cooker BBQ Chicken (I will share this recipe soon). I know I will be making this delicious dish this summer. I can see these bean being a great side at a picnic or a potluck!
I hope you will give them a try! They are a little spicy, but sooooo worth it!
- 8 slices peppered bacon or regular bacon, cut in half crosswise
- 1 cup chopped onion (1 large)
- 2/3 cup chopped green sweet pepper (I didn't add this - I am not fond of green peppers)
- 1 to 2 fresh jalapeño chile peppers, seeded and minced
- 3 cloves garlic, minced
- 1 cup stout beer
- 2 15-ounce canned white or navy beans
- 2 15-ounce pinto beans
- 1 cup bottled barbecue sauce
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 3 Tablespoons Worcestershire sauce
- 3 Tablespoons Dijon-style mustard
- In a skillet cook bacon over medium-low heat to remove some of the fat. Do not cook until crisp. Drain bacon on paper towels. Finely chop six pieces of the cooked bacon' reserving remaining bacon.
- Discard all but 1 teaspoon bacon dripping from skillet. Add chopped bacon, onion, sweet pepper, jalapeño pepper and garlic to the skillet. Cooke over medium-high heat for 2-3 minutes. Pour in beer; simmer for 2 to 3 minutes. Transfer mixture to a 6 quart slow cooker.
- Drain, but do not rinse white beans and pinto beans. Add beans, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, and mustard to cooker. Arrange reserved bacon on top of beans.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until beans are soft and tender.
- Cook: 6 - 8 hours (low) or 3 to 4 hours (high)
I am so glad you stopped by and I hope you will give these Ranch Beans a try. I don’t think you will be sorry!
Latest posts by Cynthia (see all)
- Health Benefits of Eating Apples - September 18, 2017
- Chicken Pot Pie from Scratch – the best comfort food - September 13, 2017
- Broccoli Bacon Salad #InternationalBaconDay - September 1, 2017