| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Beans, Crockpot, Fruits, Ham | 4 | Servings | |
INGREDIENTS
| 2 | cn | 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 | c | Prepared barbecue sauce |
| 2 | tb | Prepared yellow mustard |
| 1 | md | Onion; chopped |
| 1 | md | Green pepper; chopped |
| 1 | lb | Cooked cubed ham |
| 2 | tb | Red wine vinegar |
| Fresh ground pepper |
INSTRUCTIONS
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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