Name: Make My Slow Cooker Pork and Beans Cook While You Watch the Game
Prep time: 5 min
Cook time: 8 h
Total time: 16 h 5 min
Yield: 10
Cuisine: American
Ingredients: 1 pound dried Great Northern beans; 1 large yellow onion, chopped; 1 red bell pepper, stemmed, seeded, and chopped; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons salt, plus more to taste; 3/4 teaspoon smoked paprika; 2 bay leaves; 3 cups hot water; 2 pounds pork blade steaks (may be labeled “pork butt steak”); 3/4 cup prepared barbecue sauce; Freshly ground black pepper to taste

1 The night before cooking, pick over the beans and discard any shriveled beans or stones. Rinse the beans well, put them in a large bowl, and cover with cold water by 3 inches.

2 The next morning, drain the beans and rinse them well with cold water. Place the drained beans, onion, bell pepper, cumin, salt, paprika, and bay leaves in a large (5 to 6-quart) slow cooker. Add the hot water and stir to combine everything. Place the pork steaks on top of the beans and push down on them a little so the liquid comes up level to the beans but not the pork. Cover and cook on low heat until the beans are tender, 7 to 8 hours.

3 Transfer the pork to a cutting board with tongs and let cool slightly. Chop into large chunks, discarding the fat and bones.

4 Push a ladle down into the center of the beans, allowing the liquid to rush in but leaving the beans behind. In this way, remove most of the cooking liquid from the slow cooker. You should have 1 1/2 to 2 cups of cooking liquid. Reserve the liquid for reheating the beans or another use, like chili.

5 Stir the barbecue sauce and lots of black pepper into the beans. Gently fold the pork back into the beans, trying not to break up the chunks too much. Cover and cook on high heat to meld the flavors for 30 minutes. The beans can be held on the “keep warm” setting for up to 4 hours. Season with more salt and pepper to taste, and serve. Transfer leftovers to a large container and refrigerate uncovered until completely chilled. Once cooled, cover and refrigerate for up to 4 days or freeze for up to 3 months. Reheat the beans gently over low heat, adding some of the reserved bean cooking liquid, if needed, to loosen the sauce. Love the recipe? Leave us stars and a comment below!