| 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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