West Bend Cookers - Manual (Page 14)

14
Slow Cooker Baked Beans
4 Cups Dried navy beans
8 Cups Water
1 Tbsp Salt
1 Medium onion – chopped
½ Lb Salt pork – cut into 1-inch cubes
½ Cup Molasses
½ Cup Catsup
¼ Cup Brown sugar
2 Tsp Dry mustard
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in slow
cooking pot. Cover and cook at LO (#3) for 13 to 15 hours or overnight until beans
are tender. Cooking time of beans can be reduced by precooking method as
follows: Place beans and water in slow cooking pot. Place pot on range top unit
and bring to a boil over medium heat. Boil 2 minutes. Transfer cooking pot to
heating base using hot pads. Add salt, onion and salt pork, stirring to blend. Cover
and cook at LO (#3) for 3 to 4 hours until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl
combine reserved bean liquid with remaining ingredients. Pour over beans and
stir to blend. Cover and cook at LO (#3) for 3 to 4 hours. Reduce heat to Keep
Warm (#2) for serving. Makes 10 to 12 servings.
Pork and Kraut Dinner
4 Lean pork steaks, about 2 pounds
2 Tbsp Raw rice
½ Tsp Salt
½ Tsp Pepper
1 Tsp Sugar
1 Tbsp Caraway seed
1 28 oz. Can sauerkraut, rinsed in cold water
1 Cup
Tomato juice
¼ Cup Water
1. Place ingredients in slow cooking pot in order as listed in recipe. Cover and cook
at LO (#3) for 6 to 8 hours or HI (#5) for 3 to 4 hours. Six pork chops may be
substituted for pork steak, if desired. Reduce heat to Keep Warm (#2) for serving.
Makes 4 to 6 servings.