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Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 16 |
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Adapted by All-Clad The Slow Cooker Ready and Waiting Cookbook by Rick Rodgers. Notes from the recipe These are the ultimate beans to bring to a picnic or barbecue. Be sure to use par-cooked beans, they won't cook through if they are just soaked. Prep time does not include overnight soaking. Ingredients:
2 lbs dried great northern beans, sorted for stones rinsed and drained |
2 tablespoons vegetable oil |
2 tablespoons large onions, chopped |
1 head garlic, peeled and coarsely chopped |
2 (12 ounce) cans cola |
2 cups ketchup |
1 cup molasses |
salt & freshly ground black pepper |
Directions:
1. Place beans in large bowl and add enough water to cover by 2 inches; let stand for at least 8 hours or overnight (refrigerate in hot weather). Drain well.
2. Transfer to large pot and add enough fresh water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are half-cooked, about 30 minutes. Drain and transfer to the crock pot.
3. Meanwhile, heat oil in a large fry pan over medium-high heat. Add onions and garlic and cook until softened, about 5 minutes. Add beans, stir in cola, ketchup, and molasses. Cover and cook on high until beans are completely tender, 6 to 7 hours. Season with salt and pepper to taste.
4. Let stand 20 minutes before serving.
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