Directions

• Place beans in a large saucepan; add water to cover by 2 in. Bring to
• a boil; boil for 2 minutes. Remove from the heat; cover and let
• stand for 1 to 4 hours or until beans are softened. Drain and rinse
• beans, discarding liquid.
• In a large kettle or Dutch oven, simmer beans and beef in water for 2
• hour or until very tender; drain. Shred beef and place beef and
• beans in a 5-qt. slow cooker.
• In a large skillet, cook bacon over medium heat until crisp. Using a
• slotted spoon, remove bacon to slow cooker. Discard all but 3
• tablespoons drippings. Saute the onion, carrots, celery and peppers
• in drippings until tender. Add garlic; cook 1 minute longer.
• Transfer to the slow cooker. Add all the remaining ingredients
• except buns. Cover and cook on high for 3-4 hours, stirring often.
• Discard bay leaf. Spoon 1/2 cup onto each bun. Yield: 30 servings.