All Recipes Best Recipe Side Dish

Ingredients

1 poblano pepper 1 pound dried cranberry beans ½ pound diced bacon 1 onion, chopped 1 shallot, chopped 5 cloves garlic, minced, or more to taste 1 teaspoon salt ½ teaspoon coarsely ground black pepper 5 cups chicken stock, or more as needed 1 tablespoon barbeque sauce ½ teaspoon chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce)

Nutrition Info

271.4 calories carbohydrate: 40.6 g cholesterol: 10.6 mg fat: 5 g fiber: 15 g protein: 17.6 g saturatedFat: 1.6 g servingSize: - sodium: 969 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut poblano in half from top to bottom, remove the stem, seeds, and ribs. Place cut side-down onto baking sheet.
Cook poblano pepper under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cools, 10 to 20 minutes. Remove and discard skin, dice pepper.
Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
Cook on High until beans begin to soften, about 3 hours. Taste broth to check seasoning. Stir in barbeque sauce and hot sauce. Continue cooking on High until beans soften and flavors are combined, about 3 hours more.

8 servings

Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!