Making a pot full of beans in a slow cooker can’t get much easier. And this recipe is so good – and so easy to make too!!! Serve these at your next casual party, indoors or out. What could be better?
30 oz can pinto beans, rinsed and well drained
30 oz can dark red kidney beans, rinsed and well drained
30 oz can chili beans, drained (no need to rinse)
1 large onion, chopped
1 medium green bell pepper, coarsely chopped
3/4 cup ketchup
1 tablespoon prepared yellow mustard
1 teaspoon liquid smoke hickory seasoning
1/2 cup packed light brown sugar
2 teaspoons instant coffee powder (I use Roma) dissolved in 2 tablespoons boiling water
1. 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.
2. Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot.
Makes 8 – 10 servings