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Sunday, 17 May 2015

Slow Cook Brown Beans - Easy and Delicious!

By: Miriam Borys 

Yield: for a BBQ party with 16 people
Time:  the slow cooking takes 4 hours if you have the time

1 red onion
3 garlic cloves
1 tbsp. coconut oil
1 tbsp butter

2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. green thai curry powder (or use any curry that you have in the house)
1 tsp. ginger powder
3 dashes cayenne pepper
1/2 tsp. salt

1/2 cup molasses
1/2 cup ketchup
4 tbsp. BBQ sauce 

2 cans brown beans in tomato sauce (796ml 28 fl. oz.)
1 can black beans (540ml  19 fl.oz.)
2 cans six bean blend (540ml  19 fl.oz.)
1 can kidney beans (540ml  19 fl.oz.)

Get your crock pot or roaster pan ready on the counter top.

Open all the beans and first rinse the black, six bean blend and kidney beans under cold water. Drain well and add to crock pot. 
Add brown beans in tomato sauce (don’t rinse) to the rinsed beans and stir well.
In a small, pre heated sauce pot melt butter and coconut oil.
Dice onion and garlic and add to melted coconut oil and butter. Sauté until just transparent.
Turn heat to low and add chilli powder, cumin and curry to the onions. Continue to Sauté until the spices are well mixed in.
Transfer the onion/spice mixture to the crock pot with the beans.
Add all remaining ingredients to the crock pot including 3 dashes of cayenne pepper (add more if you want it hotter) and approximately 1/2 teaspoon of salt.
Stir well.

Turn crock pot onto high and allow the beans to heat up for 1 hour. Then turn the crock pot to low and allow to simmer away for approx. 4 hours if you have the time. Once during the day stir the beans well, but DO NOT PEAK during the cooking process as you will loose all the heat and the cooking will be delayed.

This is great for a family/friend BBQ dinner. Serve with french bread, BBQ ribs, Red Cabbage Salad (click here to go to this salad) or coleslaw and Carol's sweet pickle potato salad (click here to go to that recipe). 

options: if a crock pot is not available put all the ingredients into a dutch oven or a large casserole dish and bake in the oven at 300° F (150° C) for 2 hours. This will work just as well.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered' blog:

Meal Plan for 16 people:
Slow-Cook Beans
Potato Salad
Tossed Green Salad
Port Spare Ribs
Pacific Salmon

red onion sauteed with garlic

from top clockwise....curry, chilli powder, cumin

mollasses is a key ingredient for delicious beans

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