Crockpot Barbecue Pork and Beans

Crockpot Barbecue Pork and Beans – I know what you’re thinking, you can buy canned prepared pork and beans anywhere.  I use them too occasionally for convenience and to save time.  Skip the canned pork and beans and try these Crockpot Barbecue Pork and Beans instead.  Completely from scratch the depth of flavor cannot be beat. Serve these at your next cookout or potluck.  Making them from scratch is something everyone should do at least once in their lives to really taste the difference.  The texture of the beans becomes almost buttery when the beans are soaked overnight and cooked from scratch.

1 lb dry navy beans, soaked overnight and drained
1 Tbsp seasoned salt
1 tsp black pepper
2 bay leaves
1/2 lb thick cut bacon
1 medium sweet onion, diced
1 small red bell pepper, seeded and diced
1 small green or poblano pepper, seeded and diced
2 clove garlic, finely minced
2 lb boneless pork ribs
1 [12] oz chili sauce or ketchup
1/2 cup molasses
2/3 cup packed light brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp liquid smoke
2 Tbsp barbecue seasoning [i.e. Smokehouse Maple, Barbecue Magic or similar]
1 1/2 tsp dry mustard
1/4 tsp ground cayenne, chipotle or ancho pepper

Directions:
To soak: 
Wash and pick over the dry beans.  Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package.  Soak overnight, then drain well.
To prepare:
Spray the inside of a 6 quart oval slow cooker with cooking spray  Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch.  Around 5-6 cups. The amount can vary depending on the shape of  the slow cooker used. Season with 1 Tbsp seasoned salt, 1 tsp black pepper and 2 bay leaves.  Cover and cook on high for 3 hours.

In a large skillet, cook the bacon until crisp.  Remove with a slotted spoon reserving the 4 Tbsp of the drippings.  Add the diced onion and peppers to the skillet.  Saute for 5 minutes or until beginning to brown.  Add the minced garlic and saute for 1 minute.

After the beans have cooked on high for 3 hours, uncover and stir.  Discard the bay leaves.  Add the sauteed vegetables, chili sauce, ribs and remaining ingredients to the slow cooker reserving the cooked bacon until the end.  Stir well and cover.

Cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork. [Tip: Slow cookers vary in intensity of heat, adjust the time to your equipment.]  Keep warm until serving.  Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving. Yield: 12 servings

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Crockpot Barbecue Pork and Beans

Servings 12

Author Melissa Sperka

Ingredients

• 1 lb dry navy beans soaked overnight and drained
• 1 Tbsp seasoned salt
• 1 tsp black pepper
• 2 bay leaves
• 1/2 lb thick cut bacon
• 1 medium sweet onion diced
• 1 small red bell pepper seeded and diced
• 1 small green or poblano pepper seeded and diced
• 2 clove garlic finely minced
• 2 lb boneless pork ribs
• 1 [12] oz chili sauce or ketchup
• 1/2 cup molasses
• 2/3 cup packed light brown sugar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp liquid smoke
• 2 Tbsp barbecue seasoning [i.e. Smokehouse Maple Barbecue Magic or similar]
• 1 1/2 tsp dry mustard
• 1/4 tsp ground cayenne chipotle or ancho pepper

Instructions

1. To soak: Wash and pick over the dry beans. Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well.
2. To prepare: Spray the inside of a 6 quart oval slow cooker with cooking spray Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch. Around 5-6 cups. The amount can vary depending on the shape of the slow cooker used.
3. Season with 1 Tbsp seasoned salt, 1 tsp black pepper and 2 bay leaves.
4. Cover and cook on high for 3 hours.
5. In a large skillet, cook the bacon until crisp. Remove with a slotted spoon reserving the 4 Tbsp of the drippings.
6. Add the diced onion and peppers to the skillet. Saute for 5 minutes or until beginning to brown. Add the minced garlic and saute for 1 minute.
7. After the beans have cooked on high for 3 hours, uncover and stir. Discard the bay leaves. Add the sauteed vegetables, chili sauce, ribs and remaining ingredients to the slow cooker reserving the cooked bacon until the end. Stir well and cover.
8. Cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork. [Tip: Slow cookers vary in intensity of heat, adjust the time to your equipment.]
9. Keep warm until serving. Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving.