Monday, January 23, 2017

# Barbecue Beans # cooking

Crockpot Monday: Barbecue Beans

I love baked beans and these are just a little bit different since they're barbecue, but they're still yummy alongside your favorite dinners! In our case, we do burgers year round (thank you, Foreman grill!) and these go alongside perfectly! I only wish I could get corn on the cob year round ...but then it wouldn't be as special in the summer...

1 pound of dry kidney beans (If you are crunched for time, this would work fine with 4 cans)
4 cups of your favorite barbecue sauce
2 packages of Lil' Smokies, or cut up hotdogs


Wash and sort kidney beans the night before. In the morning, drain and put into a large pot with enough water to cover with an additional 2 inches. Cover, and bring to a boil. Boil briskly for at least 10 minutes before draining, rinsing in cold water, and adding to the crockpot. (This only needs to be done if you're using dry beans.)

Cover parboiled beans with enough water to cover another 2 inches. Cook in your crockpot on low for 7-10 hours. Drain and rinse the kidney beans then cover with bbq sauce and plop in your hotdogs or smokies. If you’re using canned beans, you can skip right to this step.

Cook on low for 4-5 hours, or high for 2-3. Everything is cooked already, so it's just a matter of heating through.


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