• 6 Pieces of Cooked Bacon, cooked and crumbled
  • 32 oz. Canned Dark Kidney Beans, rinsed & drained
  • 32 oz. Canned Red Beans, rinsed & drained
  • 1 lb. Frozen Peaches, sliced & thawed
  • 1 small Vidalia Onion, diced
  • 8 oz. Tomato Sauce
  • 1/2 c. Apricot reserves
  • 1/4 c. Maple Syrum
  • 1/4 c. Apple Cider Vinegar
  • 1 T. Chili Powder
  • 1 tsp. Ground Mustard
  • Salt & Pepper, to taste

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  1. Combine kidney beans, red beans, peaches, onion and cooked bacon in a 4.5-quart slow cooker.
  2. In a small bowl, mix together tomato sauce, preserves, maple syrup, vinegar, chili powder, ground mustard with salt & pepper. Pour over bean mixture and stir well.
  3. Cover. Cook on High for 3 hours.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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