Slow Cooker Chili Baked Beans

  • serves 0

These baked beans are much like a hearty chili, so feel free to serve them as a side or main.

Photo by Michael Olson

134 Ratings
Directions for: Slow Cooker Chili Baked Beans

Ingredients

2 cup dried navy beans

1 lb(s) ground pork

1 28 oz/796 mL tin diced tomatoes

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 clove garlic, sliced

2 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp ground coriander

¼ cup molasses

2 serrano or jalapeno peppers (whole)

2 ½ cup chicken stock or water

salt and pepper

juice of 1 lime

Directions

1. Soak the navy beans overnight (keep refrigerated).

2. Rinse the beans and place them in a slow cooker, breaking up the ground pork, along with all the other ingredients except salt, pepper & lime juice. Set the slow cooker for a minimum of 5 hours, up to 8 hours, following manufacturer’s instructions so that it retains a gentle simmer.

3. When ready to serve, season to taste and stir in the lime juice.

See more: Mexican, Hot and Spicy, Main, Vegetables, Dinner, Lunch, Beans, Pork, Slow Cook


https://www.foodnetwork.ca/recipe/slow-cooker-chili-baked-beans/12816/

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