Baked Beans
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:32pm

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"