Great with a platter of smoky grilled meat or Mexican food, this recipe is a family favorite. It’s a slow simmer process, but worth the wait. If patience is not your virtue, there’s a cheat code in the instructions, but why cheat yourself? Why?
In a slow-cooker or crock-pot, dump in both cans of beans (juice and all). Add all other ingredients and stir to combine. Cook for one hour on the highest setting, then turn the heat down to medium-low (setting #2 on a 1-5 heat setting dial) and cook for 4-6 hours. We put these in the slow-cooker before we go to bed and they’re ready the next morning. Before serving, taste to see if they need additional salt.
Slow cooking these beans gives them a wonderful creamy texture that makes them melt in your mouth.
If you’re not the patient type, you can cheat and make these on the stove in a fraction of the time. Cook on medium heat in a covered heavy-bottom saucepan for about an hour, stirring every 10 minutes or so, until the beans are soft. I won’t respect you, but it can be done.
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I made these for a large group gathering. I’m not much of a bean person, but I thought I would give them a try. SO glad that I did. They were easy to make and absolutely delicious. The Morton’s seasoning blend MAKES the recipe, you might be tempted to leave it out or use another seasoning mix, but don’t, it just won’t be the same.
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