And Still More Beans

This week's surprise link also comes courtesy of Lynda. So go to the sidebar, click on it and do some good. Like she says: "Seems simple enough."

My review of Nikki and David Goldbeck's American Wholefoods Cuisine is up on Fitfare, so go check it out.

Blogger was down most of the day so I couldn't post anything earlier and I've got a lot of stuff to do tonight, so this will be a short post. I know you must be sick of my beans by now, but I just wanted to show you how the slow-cooker beans came out.These are the beans I had on back when it was too hot to cook. I'm pleased to say they were an unqualified success. In fact, I might just like these a teensy bit better than the oven-baked beans, and these won't heat up the whole house while they're cooking. There was more sauce using this method. I used the same basic ingredients as I did for the baked version, except I used dried onion instead of real and I didn't cook the sauce before mixing it with the beans. I just threw everything into the slow cooker, covered it, turned it on, and forgot about it for a couple of hours. Set on high it cooked pretty fast.

Slow Cooker BBQ Beans

3-4 cups cooked pinto beans, drained (canned is fine, but rinse them)
2 tsp dried onion
8 oz. tomato sauce
1-1/2 Tbsp. molasses
2 Tbsp. brown sugar
1 lemon, cut in half, 1 half juiced, the other half sliced thin
1 Tbsp. Pickapeppa sauce
Salt and pepper to taste

Place all ingredients in slow cooker and mix together. Cook on high for approximately four hours, or low for approximately 6 hours, or until done.

Makes 4 servings.