Best 6 Five Bean Casserole Crockpot Recipes

SLOW COOKER GREEN BEAN CASSEROLE

Steps:

• Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
• Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

FIVE BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
• In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

FIVE BEAN CASSEROLE

Steps:

• Brown bacon. Add onion and cook while you get other ingredients ready. Drain half or more of juice from each can of beans, except for pork and beans. Combine all ingredients in very large casserole dish. Stir in the bacon and onion. Bake, uncovered, for 1 hour at 350°F Can also add cut up smoked kielbasa, sliced pepperoni or cooked italian sausage prior to cooking in oven. I've also done this in the crockpot instead of the oven by cooking for 8-10 hours on low.

SLOW-COOKER 5-BEAN CASSEROLE

Steps:

• Combine beans in a slow cooker; set aside. Mix together remaining ingredients; stir into beans. Cover and cook on high setting for 3 to 4 hours. Tip: Did you know bread will stay freshest if it's stored on the counter, not refrigerated. Or drop it into a freezer bag and freeze for up to a month. Pop a frozen slice or 2 into the toaster for immediate use or let it thaw at room temperature.

THREE BEAN CROCK POT CASSEROLE

Steps:

• (Diabetes substitutions at bottom of recipe).
• Before Part take 1 cup warm water and put it into the crock pot and turn it on high. This is sort of to preheat the pot; without water it would crack see.
• Part take the beans section and warm in microwave or on stove top until steaming. Stir and pour into the crock pot (nice to use maple or honey flavor beans).
• Part ketchup, mustard, brown sugar, liquid smoke, vinegar. This is like a sauce. Simmer and stir on stove top or microwave until turns brown and smells less vinegary (20 minutes maybe). Dump into the crock pot and stir well.
• Part meat and onion; brown on stove top or in microwave together then dump it in pot.
• See how it goes a, b c all warm before going into the pot. Put on the lid and keep on high for on hour and 5-8 hours on low then serve with rice and cornbread, cheese shredded on top or glass of milk Complete meal for open houses or crowds of people. Stays warm in pot and is easy to self serve.
• Diabetes substitutions: Can substitute tomato paste for ketchup and powdered mustard for regular. Add water a little and artificial sweetener comes in brown sugar flavor. The Bush baked beans can use navy beans plain and use brown rice instead of white rice. See these are all diabetes or trying to lose wight substitutions. You can also add wheat germ to the corn bread.

SLOW-COOKED BEAN CASSEROLE

Steps:

• Generously cover the beans with cold water and leave to soak overnight, then drain.
• Heat the oven to 160C/Gas 3/fan oven 140C. Cut the bacon rind off in one piece and put it in the bottom of a medium-sized casserole. Add the beans, onion, bouquet garni, garlic and some pepper and bury the meat in the beans. Pour in enough water to cover the beans generously and add the lid. Bake until the beans are very soft and a few start to burst. This can take 1-3 hours, depending on the age and type of bean and the thickness of the pot, so check occasionally to see how they are doing. If the beans begin to dry, add more water. The liquid should have evaporated so that the beans are moist but not soupy. If the liquid is too thin, take the lid off for the last half hour's cooking, or at the end of cooking, boil the pot on top of the stove to evaporate the liquid.
• When the beans are tender, stir in the wine and some salt and pepper. Cover and leave to cool for about an hour, so the beans absorb the wine. Remove the bacon and discard the onion and bouquet garni. Dice the bacon and stir it into the beans. The bacon rind can be discarded, or diced and added to the pot.
• Reheat the beans and, if too much liquid remains, boil to reduce it. Taste, adjust the seasoning and serve.