• 6 slices bacon, diced
  • 2 - 15 1/2 ounce can dark kidney beans, drained and rinsed
  • 2 - 15 1/2 ounce can red beans, drained and rinsed
  • 2 fresh peaches, peeled and sliced, or 1 bag (16 ounces) sliced frozen peaches, thawed
  • 1 c. diced sweet onion
  • 8 oz. can tomato sauce
  • 1/2 c. peach preserves
  • 1/3 c. molasses
  • 1/3 c. cider vinegar
  • 2 tsp. chili powder
  • 1 tsp. dried mustard
  • 3/4 tsp. salt

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  1. Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes.
  2. Place on a paper towel-lined plate to drain bacon.
  3. Combine kidney beans, red beans, peaches, onion and cooked bacon in the slow cooker.
  4. In a small bowl, mix together tomato sauce, preserves, molasses, vinegar, chili powder, dried mustard and salt. Pour over bean mixture and stir well.
  5. 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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