Baked Beans

[Guest guest]

* Exported from MasterCook *

 

Baked Beans

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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30 ounces canned pinto beans -- rinsed & well drained

30 ounces canned dark red kidney beans -- rinsed & well

drained

30 ounces canned chili beans (no need to rinse) -- drained

1 large onion -- chopped

1 medium green bell pepper -- coarsely chopped

3/4 cup ketchup

1 tablespoon prepared yellow mustard

1 teaspoon liquid smoke hickory seasoning

1/2 cup packed light brown sugar

2 teaspoons instant coffee powder

--dissolved in 2 tablespoons boiling water

 

1. In a 4-quart electric slow cooker, combine the pinto beans, kidney

beans, chili beans, onion, and bell pepper. Mix together the ketchup,

mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and

mix together gently to avoid crushing the beans.

 

2. Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve

hot.

 

 

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NOTES : Making a pot full of beans in a slow cooker cant get much easier.

Serve

these at your next casual party, indoors or out.

 

MAKES 8 TO 10 SERVINGS

 

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