Slow-Cooked Kidney Beans
- Ready In:
- 8hrs 15mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!