Recipe from: Shae Johnson
Lately I have asked Mark to pick a new recipe weekly for me to try out. He really loved how this turned out. It does take time to cook in the Crock-Pot, but it is fairly quick to prep. I halved this recipe except left the original amount of meat because it tasted really good with all the meat. It was a great blend of flavors!
Ingredients
6 bacon strips, diced
1/2 pound smoked Polish sausage or kielbasa
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, drained
1 medium sweet red pepper, chopped
1/2 of large onion, chopped
1/2 cup ketchup
1/4 cup packed brown sugar
1/8 cup honey
1/8 cup molasses
1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1-2 medium unpeeled red apples, cut into 1/2-inch pieces
Directions
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
In a 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. Stir in apples. Cover and cook 2 hours longer or until bubbly. Yield: 5-8 servings.
Lately I have asked Mark to pick a new recipe weekly for me to try out. He really loved how this turned out. It does take time to cook in the Crock-Pot, but it is fairly quick to prep. I halved this recipe except left the original amount of meat because it tasted really good with all the meat. It was a great blend of flavors!
Ingredients
6 bacon strips, diced
1/2 pound smoked Polish sausage or kielbasa
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, drained
1 medium sweet red pepper, chopped
1/2 of large onion, chopped
1/2 cup ketchup
1/4 cup packed brown sugar
1/8 cup honey
1/8 cup molasses
1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1-2 medium unpeeled red apples, cut into 1/2-inch pieces
Directions
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
In a 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. Stir in apples. Cover and cook 2 hours longer or until bubbly. Yield: 5-8 servings.
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