Ham and pineapple bean pot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Pinto beans (15-oz. each); drained and rinsed |
| 15 | ounces | Black beans --drained and rinsed |
| 15½ | ounce | Texas-style barbecue beans -with their liquid |
| 20 | ounces | Unsweetened pineapple chunks |
| ⅓ | cup | Prepared barbecue sauce |
| 2 | tablespoons | Prepared yellow mustard |
| 1 | medium | Onion; chopped |
| 1 | medium | Green pepper; chopped |
| 1 | pounds | Cooked cubed ham |
| 2 | tablespoons | Red wine vinegar |
| Fresh ground pepper | ||
Directions
1. In a 3-½ 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 5-½ 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@.... 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 6-½ 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 Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on May 12, 1998