2 can Pinto beans (15-oz. each), drained and rinsed
15 oz Black beans --drained and rinsed
15 1/2 oz Texas-style barbecue beans --with their liquid
20 oz Unsweetened pineapple chunks
1/3 cup Prepared barbecue sauce
2 tbsp Prepared yellow mustard
1 medium Onion, chopped
1 medium Green pepper, chopped
1 lb Cooked cubed ham
2 tbsp Red wine vinegar
Fresh ground pepper
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1. In a 3-1/2 or 4 quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham. Mix gently.
2. Cover and cook on the low heat setting 5-1/2 to 5 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 5-11-98; added 1 can corn and 10 oz. frozen lima beans to make it a one pot meal. Cooked on low for 6-1/2 hours and served with cornbread. This was an easy dish to make and tasted good--not too sweet.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on May 12, 1998
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