Crockpot “Un-Baked” Beans

Black-Eyed-Pea

Crockpot “Un-Baked” Beans (if you have electricity) .

 

By Wyzyrd, Editor-at-Large

 

My New England relatives always use “Navy”beans. I had Black-eyed peas. So it goes. The couple weeks before New Year, you may want to check before thinking “I need black-eyed peas”. Or not, you can always store them :)  Trying to re-create the low and slow “bean hole beans” I remembered from childhood vacations at the Pond in NH. Those got buried in cast iron Dutch ovens over coals for about 3 days. This is a lot easier. :)

 

1 lb black-eyed peas

¼  lb sliced raw bacon, diced  (salt pork is traditional, I didn’t have any)

1 large yellow onion, diced

1 large green bell pepper, diced

1 small can tomato paste

(about) 2 tbsp dried mustard

(about) 1 qt chicken stock

(about) 3 tbsp molasses

(about) 3 tbsp tomato ketchup

(about) 2 tbsp Worcestershire sauce

S&P to taste

(Hot Sauce doesn’t hurt)

 

Soak the beans in boiling water overnight in the slow-cooker, set on “Low”

 

Drain the beans in the morning, add your onions, peppers and bacon, the chicken stock, molasses, black pepper  and tomato paste.  Stir well, cook on “high” about 1-2 hours, then lower to “Low” for about another 3-4 hours. Stir a few times.

 

Add the Worcestershire, ketchup and more S&P,  cook another hour or 2 on “Low”,  Beans, bacon and veggies should be tender.   Let ’em go until you’re happy, and don’t be afraid to adjust to your flavor until it’s perfect for YOU. Again, stir occasionally.

 

My relatives would add a boatload of brown sugar, too, but I prefer less sweet and a little hot.

 

If timing gets off, they will last a LONNNNGGG time on the slow cooker “Warm” setting until people show up, and they just keep getting better.  :)

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