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Enjoy this recipe from Classic Crockpot Recipes.
Submitted by: Diana Krol from Hutchinson, KS
15-1/2 oz. can chili beans
15-3/4 oz. can pork & beans, drained
15-1/2 oz. can kidney beans, drained
15-1/2 oz. can butter beans, drained
14-1/2 oz. can cut green beans, drained
1/2 lb. bacon, diced
1/2 onion, chopped
1 jalapeño pepper, chopped
1 c. brown sugar, packed
2 c. catsup
1 t. chili powder
1/2 t. ground cumin
In a 6-quart crockpot, stir all beans together; set aside. In a large skillet
over medium heat, cook bacon until crisp. Drain, reserving drippings in
pan; add to bean mixture. Add onion and jalapeño pepper to drippings
in skillet; cook until tender. Add brown sugar, catsup and spices to
skillet; simmer for 3 to 4 minutes. Stir onion mixture into bean mixture
in crock. Cover and cook on low setting for 5 to 6 hours, until hot and
bubbly. Serves 8 to 10. | |
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In a 6-quart crockpot, stir all beans together; set aside. In a large skillet
over medium heat, cook bacon until crisp. Drain, reserving drippings in
pan; add to bean mixture. Add onion and jalapeño pepper to drippings
in skillet; cook until tender. Add brown sugar, catsup and spices to
skillet; simmer for 3 to 4 minutes. Stir onion mixture into bean mixture
in crock. Cover and cook on low setting for 5 to 6 hours, until hot and
bubbly. Serves 8 to 10. |
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