| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | Veg03 | 1 | servings |
INGREDIENTS
| 30 | oz | Canned pinto beans |
| Rinsed and well drained | ||
| 30 | oz | Canned dark red kidney beans |
| Rinsed and well drained | ||
| 30 | oz | Canned chili beans; drained |
| (no need to rinse) | ||
| 1 | lg | Onion; chopped |
| 1 | md | Green bell pepper; coarsely chopped |
| 3/4 | c | Ketchup |
| 1 | tb | Prepared yellow mustard |
| 1 | ts | Liquid smoke hickory seasoning |
| 1/2 | c | Packed light brown sugar |
| 2 | ts | Instant coffee powder |
| Dissolved in 2 tablespoons boiling water |
INSTRUCTIONS
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 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. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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