Sunday, April 3, 2016

SWEET AND SPICY BAKED ROCKWELL BEANS IN THE CROCK POT ENJOY DAN:

      SWEET AND SPICY BAKED ROCKWEEL BEANS IN THE CROCK POT by CHEF DAN:
Serves 8-10 (For the Slow Cook Party in April)

INGREDIENTS:
1-1/2-pounds Rockwell Beans from Willowood Farms on Whidbey Island
1 onion, diced
1 bay leaf
Small handful black peppercorns
2 garlic cloves, minced
1/4-cup EACH maple syrup, barbecue sauce. And bottled salsa
2 tablespoon EACH yellow mustard, and brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon EACH vinegar, chili powder, mustard powder, and molasses
1 (15 Oz) can pineapple tidbits
Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:
1.   Rinse and sort beans and add to a stock pot, with 2 quarts of water.
2.   Add the beans and soak overnight,
3.   After soaking, drain the beans; add back to the pot with enough water cover by 2 inches.
4.   Over medium-heat add the onion, bay leaf and peppercorns.
5.   Bring to a boil, and then reduce heat to low and simmer for at least 2 hours.
6.   Drain.
7.   In a Crockpot sprayed with cooking spray.
8.   Add drained beans and all the rest of the ingredients.
9.   Cover and cook 10 hours.

ENJOY DAN:                                               PLANT SEEDS & SINGSONGS!!






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