Mom'S Crock-Pot Beans 'N Tomatoes
A hearty Crock-Pot beans and tomatoes dish with smoky bacon or ham, seasoned with ginger and salt, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Put cleaned and washed beans and 2 quarts water in a large pan.
- Bring to a boil.
- Cover and remove from heat.
- Let stand for 1 to 3 hours.
- While beans soak, warm 1 quart water in the Crock-Pot.
- Set the Crock-Pot to low.
- Drain beans and rinse with hot water; add to the Crock-Pot.
- Stir in ground ginger.
- Cook on high for 3 to 4 hours or on low for 7 to 8 hours until beans are tender.
- One hour before serving, add stewed tomatoes and salt.
- Crumble bacon or add diced ham for extra flavor, if desired.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf or smoked paprika while the beans cook. If you don’t have pinto beans, black beans or navy beans can work well too. For a vegetarian version, omit the bacon or ham. Soaking the beans overnight can reduce cooking time significantly, ensuring they're tender and flavorful.
Serving Suggestions
Serve this dish as a hearty main or a comforting side, perfect alongside cornbread or a fresh green salad. For a complete meal, pair it with a protein like grilled chicken or fish. It also pairs beautifully with Ma And Pa Green Beans for a classic American dinner.
Storage & Reheating
Leftover beans can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them on the stovetop over low heat, adding a splash of water to prevent drying out. They can also be frozen for up to 3 months; just thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Crock-Pot Beans 'N Tomatoes contains roughly 413 calories, with 13g protein, 72g carbohydrates, and 11g fat. It is an excellent source of iron (112% of the Daily Value), dietary fiber (50% of the Daily Value), and potassium (29% of the Daily Value). Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, dried beans are a great option! Just remember to soak them beforehand for at least 1-3 hours or overnight to ensure they cook evenly. Adjust the cooking time in the Crock-Pot accordingly until they are tender.
Can I add other vegetables to this recipe?
Absolutely! Chopped onions, bell peppers, or carrots can add extra flavor and nutrition. Just sauté them lightly before adding to the Crock-Pot or toss them in with the beans to cook together for a delicious medley.
How do I adjust the spice level?
To spice things up, consider adding diced jalapeños or a sprinkle of cayenne pepper. Start with a small amount, taste, and adjust according to your preference. This recipe is versatile and can be tailored to your desired heat level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).