Tangy Cranberry Beans Recipe

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Tangy Cranberry Beans Recipe

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Whenever I take these beans to barbeques, they’re always eaten up right away. —Wendie Osipowicz, New Britain, Connecticut
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 6 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 6 hours

Ingredients

  • 3 cups dried navy beans
  • 4 cups unsweetened cranberry juice
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1/8 teaspoon ground ginger

Directions

Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid.
Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Yield: 10 servings.
Originally published as Tangy Cranberry Beans in Taste of Home Christmas Annual Annual 2017, p26

  • 3 cups dried navy beans
  • 4 cups unsweetened cranberry juice
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1/8 teaspoon ground ginger
  1. Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid.
  2. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Yield: 10 servings.
Originally published as Tangy Cranberry Beans in Taste of Home Christmas Annual Annual 2017, p26

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