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Slow-Simmered Kidney Beans Recipe

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My husband always puts us down for a side dish when we're invited to a potluck. Canned beans cut down on prep time yet get plenty of zip from bacon, apple, red pepper and onion. I like simmering this mixture in the slow cooker because it blends the flavors and I don't have to stand over the stove. ؙSheila Vail Long Beach, California

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Slow-Simmered Kidney Beans Recipe

Prep: 15 min. Cook: 6 hours

Yield: 16 Servings

15 360 375

Ingredients

6 bacon strips, diced
1/2 pound smoked Polish sausage or kielbasa
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, drained
2 medium sweet red peppers, chopped
1 large onion, chopped
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
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: 16 servings.

Nutritional Facts 1 serving (1 cup) equals 216 calories, 9 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 30 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Slow-Simmered Kidney Beans in Quick Cooking January/February 2000, p31

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Reviews for Slow-Simmered Kidney Beans (1)

Slow-Simmered Kidney Beans

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Reviewed on Aug. 03, 2009 by twinkle8o3

It was good. I might make it again. It smelled great while it was cooking. I got quite a few compliments. I'm not jumping out of my seat over this recipe, but it was okay overall.