West Bend Cookers instruction manual Slow Cooker Baked Beans, Pork and Kraut Dinner

		Slow Cooker Baked Beans
4	Cups	Dried navy beans
8	Cups	Water
1	Tbsp	Salt
1		Medium onion – chopped
½	Lb	Salt pork – cut into 1-inch cubes
½	Cup	Molasses
½	Cup	Catsup
¼	Cup	Brown sugar
2	Tsp	Dry mustard

1.Rinse and sort beans. Place beans, water, salt, onion and salt pork in slow cooking pot. Cover and cook at LO (#3) for 13 to 15 hours or overnight until beans are tender. Cooking time of beans can be reduced by precooking method as follows: Place beans and water in slow cooking pot. Place pot on range top unit and bring to a boil over medium heat. Boil 2 minutes. Transfer cooking pot to heating base using hot pads. Add salt, onion and salt pork, stirring to blend. Cover and cook at LO (#3) for 3 to 4 hours until beans are tender.

2.Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl combine reserved bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at LO (#3) for 3 to 4 hours. Reduce heat to Keep Warm (#2) for serving. Makes 10 to 12 servings.

		Pork and Kraut Dinner
4		Lean pork steaks, about 2 pounds
2	Tbsp	Raw rice
½	Tsp	Salt
½	Tsp	Pepper
1	Tsp	Sugar
1	Tbsp	Caraway seed
1	28 oz.	Can sauerkraut, rinsed in cold water
1	Cup	Tomato juice
¼	Cup	Water

1.Place ingredients in slow cooking pot in order as listed in recipe. Cover and cook at LO (#3) for 6 to 8 hours or HI (#5) for 3 to 4 hours. Six pork chops may be substituted for pork steak, if desired. Reduce heat to Keep Warm (#2) for serving. Makes 4 to 6 servings.

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