CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
Soups, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
16 |
oz |
Cooked dry butter beans (lima) (1 can) |
18 |
oz |
Baked beans (1 can) |
16 |
oz |
Dark red kidney beans, drained (1 can) |
16 |
oz |
Stewed, diced tomatoes |
|
|
(1 can) |
1 |
lb |
Bacon, cooked and chopped (ham may be substituted), with drippings |
1 |
lg |
Onion, chopped |
2 |
tb |
Brown sugar |
1 1/2 |
ts |
Salt |
1 1/2 |
ts |
Schilling peppered seasonin |
1 1/2 |
tb |
Red wine vinegar OR – |
1 1/2 |
tb |
Apple cider vinegar |
16 |
oz |
Chunk pineapple, drained (1 can) |
|
|
Liquid smoke to taste (optional) |
INSTRUCTIONS
In slow-cooker pot, combine butter beans, baked beans, kidney beans,
tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning,
vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on
low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve
with sourdough bread. Note: If thicker soup is desired, drain all beans,
etc. Preparation time: 15 minutes Cooking time: 6 hours
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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