Crock Pot Yellow Eye Beans
Slow-cooked yellow eye beans, prepared with molasses and seasonings, offer a versatile vegetarian dish with the option to add bacon or salt pork.
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Instructions
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Soak yellow eye beans in cold water overnight after picking them over.
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The next morning, drain and rinse the soaked beans. Transfer to a pot, cover with water, and bring to a boil; then reduce heat and simmer until the husks curl.
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Drain the simmered beans, rinse with hot water, and finely dice the onion.
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In a slow cooker, layer half the beans, half the diced onion, and 1 tablespoon of butter; repeat with the remaining ingredients.
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Combine brown sugar, molasses, ginger, mustard, thyme, and 1/2 cup water in a bowl, then pour this sauce over the layered beans.
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Add hot tap water to the slow cooker until the beans are just covered.
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Cook on low for 5 to 7 hours, or until the beans are tender.
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For a thicker consistency, remove the cover during the last hour; taste and season with salt as needed before serving.