Cooking Time:3 hours
Ingredients6 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
- Combine kidney beans, red beans, peaches, onion and cooked bacon in a 4.5-quart slow cooker.
- 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.
- Cover. Cook on High for 3 hours.