This is a great soup for late winter when you want to be outside channeling water, cleaning up from winter and yet somehow you still have to make dinner. EVERY night. I happen to love throwing dinner in the crock pot at 10 am and knowing that dinner for the most part is done. Plus it smell like you slaved away all day when you really spent time playing outside or napping.  

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Crock Pot Slow Cooker Bean with Bacon
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. wash the dried beans
  2. pour them into the cooker and pour the 3 quarts of water over them
  3. drop in the bacon and pour in the peeled butternut squash, still frozen is fine
  4. cover and cook 6 hours on high
  5. open after 6 hours and stir to start smushing the squash, it should fully melt away by the time the soup is done
  6. remove the bacon and chop finely, then stir back in
  7. add the herbs, salt, sugar and some extra smoke flavor if desired
  8. continue to cook for two more hours on high, leave the top off if you want it to thicken up or leave it partially off if you prefer it more soupy
  9. use a potato masher to partially mash some of the beans and the rest of the squash if you like
  10. serve whenever you are ready to eat and the soup is as thick as you like it

Souper (HA sorry couldn’t help it!) easy and very affordable. This Bean with Bacon is so much better than anything you will find in a can.

 

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