Fix-It and Forget-It Pink Cookbook (100 page)

3 cups dried navy beans

9 cups water

1 medium onion, chopped

1 cup ketchup

1 cup brown sugar

1 cup water

2 tsp. dry mustard

2 Tbsp. dark molasses

1 Tbsp. salt

¼ lb. salt pork, ground
or
diced

1. Cook beans in water in soup pot until softened, or bring to boil, cover, and let stand for 1½ hours. Drain. Pour beans into slow cooker.
   
2. Stir in remaining ingredients. Mix well.
   
3. Cover. Cook on Low 8 hours, or on High 4 hours, stirring occasionally.
   

Variation:

Use 1 lb. dried Great Northern beans instead of 3 cups navy beans.

Dorothy Miller

Gulfport, MI

Hazel L. Propst

Oxford, PA

1½ lbs. dried lima beans

6 cups water

2¼ cups chopped onions

1¼ cups brown sugar

1½ cups ketchup

13 drops Tabasco sauce

1 cup dark corn syrup

1 Tbsp. salt

½ lb. bacon, diced

1. Soak washed beans in water overnight. Do not drain.
   
2. Add onion. Bring to boil. Simmer 30-60 minutes, or until beans are tender. Drain beans, reserving liquid.
   
3. Combine all ingredients except bean liquid in slow cooker. Mix well. Pour in enough liquid so that beans are barely covered.
   
4. Cover. Cook on Low 10 hours, or on High 4-6 hours. Stir occasionally.
   

Arlene Wengerd

Millersburg, OH

2 cups dried red,
or
pinto, beans

6 cups water

2 garlic cloves, minced

1 large tomato, peeled, seeded, and chopped,
or
1 pint tomato juice

1 tsp. salt

½ lb. bacon,
divided

1. Combine beans, water, garlic, tomato, and salt in slow cooker.
   
2. Cover. Cook on High 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
   
3. While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 Tbsp. drippings to beans. Stir.
   
4. Mash or purée beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
   

To serve, sprinkle the remaining bacon and
shredded cheese
on top of beans.

Variations:

1. Instead of draining off liquid, add
¹
/
₃
cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.

2. Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas, roll up, and serve.

Susan McClure

Dayton, VA

Esther Becker

Gordonville, PA

1 lb. dried navy beans

6 cups water

1 small onion, chopped

¾ cup ketchup

¾ cup brown sugar

¾ cup water

1 tsp. dry mustard

2 Tbsp. dark molasses

1 tsp. salt

1. Soak beans in water overnight in large soup kettle. Cook beans in water until soft, about 1½ hours. Drain, discarding bean water.
   
2. Mix together all ingredients in slow cooker. Mix well.
   
3. Cover. Cook on Low 10-12 hours.
   

Margaret A. Moffitt

Bartlett, TN

1-lb. pkg. dried red beans

water

salt pork,
or
ham hocks,
or
sausage, cut into small chunks

2 tsp. salt

1 tsp. pepper

3-4 cups water

6-oz. can tomato paste

8-oz. can tomato sauce

4 garlic cloves, minced

1. Soak beans for 8 hours. Drain. Discard soaking water.
   
2. Mix together all ingredients in slow cooker.
   
3. Cover. Cook on Low 10-12 hours, or until beans are soft.
   

Serve over
rice
.

Variation:

Use canned red kidney beans. Cook 1 hour on High and then 3 hours on Low.

Note:

These beans freeze well.

John D. Allen

Rye, CO

2½ cups dried pinto beans

3 qts. water

½ cup ham,
or
salt pork, diced,
or
a small ham shank

2 garlic cloves, crushed

1 tsp. crushed red chili peppers,
optional

salt to taste

pepper to taste

1. Sort beans. Discard pebbles, shriveled beans, and floaters. Wash beans under running water. Place in saucepan. Cover with 3 quarts water, and soak overnight.
   
2. Drain beans and discard soaking water. Pour beans into slow cooker. Cover with fresh water.
   
3. Add meat, garlic, chili, salt, and pepper. Cook on Low 6-10 hours, or until beans are soft.
   

Virginia Bender

Dover, DE

1 lb. dried pinto beans

6 cups water

12 oz. bacon,
or
1 ham hock

1 onion, chopped

2-3 garlic cloves, minced

¼ tsp. pepper

1 tsp. salt

¼ cup molasses

1 cup ketchup

Tabasco to taste

1 tsp. Worcestershire sauce

¾ cup brown sugar

½ cup cider vinegar

¼ tsp. dry mustard

1. Soak beans in water in soup pot for 8 hours. Bring beans to boil and cook 1½-2 hours, or until soft. Drain, reserving liquid.
   
2. Combine all ingredients in slow cooker, using just enough bean liquid to cover everything. Cook on Low 5-6 hours. If using ham hock, debone, cut ham into bite-sized pieces, and mix into beans.