Tangy Cranberry Beans
Whenever I take these beans to barbecues, they’re always eaten up right away. —Wendie Osipowicz, New Britain, Connecticut
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
Reviews
I let the beans soak for 1 hour. I followed the recipe as written. I cooked in slow cooker on High for 8 hours. They were still half cooked and couldn't serve them to my guests. It's possible my crock pot was going bad, though it was only a couple years old. I did taste the sauce to see if it would be worth trying to make again. I was very disappointed the flavor was bland. The color was not rich and thick as shown in picture. I won't make them again.