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| Ham And Pineapple Bean Pot Recipe |
Category: Fruits
Rating:
N/A
Servings: 4
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Ingredients
2 can pinto beans (15-oz. each); drained and rinsed
15 oz black beans --drained and rinsed
15 1/2 oz texas-style barbecue beans --with t; heir liquid
20 oz unsweetened pineapple chunks
1/3 cup prepared barbecue sauce
2 tablespoon prepared yellow mustard
1 medium onion; chopped
1 medium green pepper; chopped
1 lb cooked cubed ham
2 tablespoon red wine vinegar
1 fresh ground pepper
Cooking Directions:
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
fruits,beans,crockpot,ham
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