Crockpot beans and cornbread

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Crockpot beans and cornbread

This Crockpot beans and cornbread recipe is just delicious!  It’s really comfort food at it’s best, and especially on cold nights, or when you’re really busy.  Your family is going to love this, and you’ll love this easy recipe.  Make sure to keep this one handy!

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  • 1 package of Pinto Beans – 32 ounces
  • 1 sweet Onion – chopped
  • 6 strips of Bacon – cooked crispy
  • 1/2 cup of Ketchup
  • 1 cup of Country Bob’s All Purpose Sauce
  • 1 teaspoon of Honey Mustard
  • 1 Tablespoons of Black Strap Molasses
  • 1/2 cup of Brown Sugar
  • 1 teaspoon of Minced Garlic
  • Garlic Salt – to taste
  • Seasoned Pepper – to taste
    Bottled Water


  • 4 Jiffy Cornbread Mixes
  • 1 Tablespoon of Sugar
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First step in this recipe is to soak the Beans.  Beans need to soak for 12 hours, so you’ll need to do this the day before, or 12 hours before you put the beans in the Crock Pot.  Place the Beans in a large bowl, or stock pot.  Add enough water to cover the beans plus 2 inches over, so there’s plenty of water.  Let the beans sit for about 3 hours, then stir well, and pour the water off.  Add more water, and let the beans continue to soak.  Pour the water off of the beans every three hours, and add more water to the beans, and do this until the beans have soaked for 12 hours. 

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After the 12 hours, rinse the beans under warm water, and drain in a colander.  Turn the Crock Pot on HIGH, and place the beans in the Crock Pot.  Pour bottled water over the Beans until you have about 2 inches of water above the beans. Chop the sweet Onion, and add to the Crock Pot.  Cook the Bacon in the Microwave, and Crumble the Bacon into the Crock Pot.  Add the Ketchup, Country Bob’s Sauce, Honey Mustard, Molasses, Minced Garlic, and Brown Sugar. Sprinkle with Garlic Salt, and Seasoned Pepper, and stir well to blend.  (You can add as much Garlic Salt and Seasoned Pepper as you like, it’s your preference).  Leave the Crock Pot on the High setting until the Beans are bubbling in the Crock Pot.  Make sure to stir the Beans every hour or so.  

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When the Beans are bubbly hot, turn the Crock Pot on Low, and leave them cooking for about 6 more hours, or until the Beans are tender, and not hard.  Depending on your Crock Pot, or Slow Cooker, this may take a little longer if it cooks a little cooler, or they could be done a little sooner if it cooks hotter.   You’ll need to test them about 5 hours into the cooking process, to see if they’re tender, or soft, or still hard in places, and haven’t cooked long enough.  When they’re tender, or soft, they’re done. 

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When the Beans are done.  Make the Cornbread, according to package instructions, and add the Sugar before you add the Milk.  Mix well, and pour into a 9 X 13 dish, and bake at 400 degrees for 15 to 20 minutes, or until the cornbread is completely done in the center.  Cut in large squares, and serve, buttered, with the Beans.  Enjoy!
Makes approximately 10 – 12 servings

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NOTE:  Soaking the Beans: You may want to soak the Beans overnight, and only pour the water off three times instead of 4.  This will be fine.  You just need to make sure and soak them the 12 hours, and change the water at least 3 times.  ALSO:  If you don’t need, or don’t want to prepare 32 ounces of Beans, you can prepare 16 ounces, and just add half the ingredients instead of the full recipe.

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