Recipe - Ham And Pineapple Bean Pot

2 cn Pinto beans (15oz. each);
drained and rinsed
15 ounce Black beans drained and
rinsed
15 One half ounce Texasstyle barbecue beans
with their liquid
20 ounce Unsweetened pineapple chunks
1/3 cup Prepared barbecue sauce
2 tablespoon Prepared yellow mustard
1 md Onion; chopped
1 md Green pepper; chopped
1 pound Cooked cubed ham
2 tablespoon Red wine vinegar
Fresh ground pepper

1. In a 3One half 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 5One half 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@prodigy.com. Source: The Best Slow Cooker
Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 51198; added 1
can corn and 10 oz. frozen lima beans to make it a one pot meal. Cooked on
low for 6One half hours and served with cornbread. This was an easy dish to
make and tasted goodnot too sweet.

Recipe by: The Best Slow Cooker Cookbook Ever

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
May 12, 1998