Baked Beans

Photo: flickr user jules:stonesoup

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

Making a pot full of beans in a slow cooker cant get much easier. Serve these at your next casual party, indoors or out.

MAKES 8 TO 10 SERVINGS

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.

Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot.

Cuisine:"African/middle Eastern"