SLOW-COOKED KIDNEY BEANS

Slow-Cooked Kidney Beans image

Provided by DrGaellon

Time 8h15m

Yield 16 serving(s)

Number Of Ingredients 14

Previous Next

6 slices bacon, diced
1/2 lb fully cooked Polish sausage or 1/2 lb kielbasa, chopped
4 (16 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes, drained
2 medium red bell peppers, chopped
1 large onion, chopped
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground mustard
2 medium red apples, cored and cut into 1/2-inch pieces (do not peel)

Steps:

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.
Add sausage to drippings; fry for 5 minutes, stirring often. Drain and set aside.
In an 5-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours, or on high 2-3 hours.
Stir in apples. Cover and cook on low 2 hours longer, or on high 1 hour longer.

Nutrition Facts : Calories 257.9, Fat 6.4, SaturatedFat 2.1, Cholesterol 12, Sodium 779.4, Carbohydrate 42.6, Fiber 7.7, Sugar 24.3, Protein 9.3