Baked Beans


Photo: flickr user jules:stonesoup

Tags:

hot

Yield:

1.0 servings

Added:

February 10, 2010

Creator:

Anonymous

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Ingredients

30 ounces canned pinto beans
rinsed and well drained
30 ounces canned dark red kidney beans
rinsed and well drained
30 ounces canned chili beans, drained
(no need to rinse)
1 lrg onion, chopped
1 medium green bell pepper, coarsely chopped
cup ketchup
1 tablespoon prepared yellow mustard
1 teaspoon liquid smoke hickory seasoning
cup packed light brown sugar
2 teaspoons instant coffee powder
dissolved in 2 tablespoons boiling water

Preparation

1
Making a pot full of beans in a slow cooker cant get much easier. Serve these at your next casual party, indoors or out.
2
MAKES 8 TO 10 SERVINGS
3
In a 4-quart electric slow cooker, combine the pinto beans, kidney beans, chili beans, onion, and bell pepper. Mix together the ketchup, mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and mix together gently to avoid crushing the beans.
4
Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot.
5
Cuisine:"African/middle Eastern"

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