We had a pile of Smokies (like fat hot dogs) uncooked in their packages left over from the graduation BBQ, so I cut them up in inch long bits (this would work on hot dogs too)
Into the crockpot I dumped the following and stirred it up before adding the hot dog chunks:
grated rind of one lemon grated on the big holes of my box grater right into the crockpot
the juice of one lemon minus the seeds, which go bitter on cooking.
about a cup and half or so of ketchup, maybe a bit more or less
a chopped up onion, big one
4 cloves garlic chopped a bit
2 heaping TBSP of brown sugar more or less
some ginger powder (about a tsp)
and finally 1 kilogram (about 2 lbs) of the chopped up smokies.
I cranked it up on high as this was 10 am on Sunday and we were heading out for church.
Came home around 1230 and we fed 5 adults who were sniffing around for more it was so good.
I truly hate the wet and sloppy extra juice from crockpot cooking, so I was delighted to find this did NOT turn into barbecued hot dog soup but remained a thick and sticky bbq treasure.
I'm going to copy my original post over in Homestead Gardens from my OAMC thread, as it has two of my favourite things to do with a crockpot, cooking beans for bean salads, or any fast vegetarian entree (I used to store and freeze them for fast food and that is especially nice in summer when a marinated bean dish is particularly welcome)
OAMC, the easy way, no burnout, just good home cooking in the freezer - Homestead Garden Forums
".......section, lets take a little change and go do some vegetarian meals to bring this OAMC into real budget relief.
A gentle primer for the humble bean, on how to cook and eat with less gas!
Cheapest EASIEST way ever to cook is using the crockpot. Pour beans to about a quarter of the crock. Fill with water, stir, drain and fill again. That rinses the beans the first time.
Put a tsp or half tsp of GARLIC POWDER in with the beans. (smells good, BUT the reason to do this, is IT REDUCES THE GASSINESS OF THE BEANS!)
DON'T put anything else, not salt, not sugar, not tomatoe sauce not vinegar NOTHING else! in there with those beans or they will go all tough and won't cook down to tenderness EVER! it's a chemical thing, trust me.
Now let er rip (ahem, cook) for several hours and when you think about it, change the water, drain out, replace with fresh hot water and some more garlic powder.
That reduces the gassy factors again AND LISTEN TO ME HERE ---RINSING DOESN"T GET RID OF VITAMINS AND MINERALS! The B vitamins and all the minerals are still happily tucked in the middle of the bean all safe and ready to use. The bean has a natural little jacket on remember?
Now at some point towards the end of the day, you will come by, and test the beans by
pulling out a spoonful and blowing gently on them. When the skins crack and peel away they are done. Or you can mush them gently, but I always like the weirdness of the skins cracking and peeling.
RINSE ONCE MORE WITH HOT WATER! or cold if you plan to freeze the beans.
You now have COOKED beans ready to use in any recipe calling for them.
You can now proceed onwards to chili or baked beans or soup.
I like to then take 2 cup portions of the cooked rinsed beans and put into no name zip lock sandwich bags and freeze flat in the freezer.
EACH ONE IS NOW EQUIVALENT TO A ONE LB CAN OF BEANS or so in a recipe
I am now badly allergic to legumes so I don't do this anymore but that is how to precook huge amounts of beans."
OK so then what I used to do in the summer was marinate said cooked bean portions in some salad dressing (commercial or hm) and sprinkle on salads for a protein rich, fiber rich low fat healthy main meal.
And here is my favourite crock pot bean recipe of all time:
Sue Greggs Baked Beans: (these come out like the best baked beans in a can)-- sue has a website with more of her recipes and techniques at
www.suegregg.com
Cook in crockpot overnight or till tender
3 cups dry white beans in 6 to 9 cups water (follow my bean cooking in the crockpot directions above) Rinse well when done.
Drain those beans and combine back in that crockpot with:
1 big onion chopped
1- 28 oz or 29 oz can of diced tomatoes
1/4 cup molasses
2 TBSP Honey (I have omitted at times but it adds a nice flavour)
2 tsp dry mustard (that is the mustard powder)
up to 1-1/2 tsp salt to taste.
cook on low all day.
Freeze leftovers (they freeze best if its' a bit soupy).