Crock Pot Ham, Pineapple and Beans

This dish is a great way to use up that leftover ham. Use Texas style bbq beans for the "pork and beans."

• Ready In: 6 hrs 15 mins
• Serves: 4-6

Ingredients

• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  pork and beans, with their liquid
• 1 (20 ounce) can unsweetened pineapple chunks
• 1⁄3 cup hickory flavored barbecue sauce
• 2  tablespoons prepared yellow mustard
• 1  medium onion, chopped
• 1  medium green pepper, chopped
• 1  lb  cooked smoked ham, cut into 3/4 inch cubes
• 2  tablespoons red wine vinegar
•  fresh ground pepper

Directions

1. Combine all ingredients except vinegar and pepper in a crock pot.
2. Cover and cook on low heat setting 5/12 to 6 hours (the onion and green pepper will still be crunchy).
3. Stir in the vinegar and season with pepper to taste.