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Baked Beans

4
(1)
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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