Slow Cooker Cranberry Beans with Bacon You Have To Try With Bacon

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Slow Cooker Cranberry Beans with Bacon

"Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!"

Ingredients :

1 poblano pepper
1 pound dried cranberry beans
1/2 pound diced bacon
1 onion, chopped
1 shallot, chopped
5 cloves garlic, minced, or more to taste
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
5 cups chicken stock, or more as needed
1 tablespoon barbeque sauce
1/2 teaspoon chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce) (optional)

Instructions :

Prep : 25M	Cook : 8M	Ready in : 6H40M

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut poblano in half from top to bottom; remove the stem, seeds, and ribs. Place cut side-down onto baking sheet.
Cook poblano pepper under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cools, 10 to 20 minutes. Remove and discard skin; dice pepper.
Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
Cook on High until beans begin to soften, about 3 hours. Taste broth to check seasoning. Stir in barbeque sauce and hot sauce. Continue cooking on High until beans soften and flavors are combined, about 3 hours more.

Notes :

Check the broth level as you cook – you might need a little bit more broth after the beans have been cooking for a few hours.
Substitute 1 teaspoon chili powder for the barbeque sauce if desired.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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