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Slow-Simmered Kidney Beans

 Slow-Simmered Kidney Beans
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
16 ServingsPrep: 15 min. Cook: 6 hours


  • 6 bacon strips, diced
  • 1/2 pound smoked Polish sausage or Johnsonville® Polish Kielbasa Sausage
  • 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, cubed


  • 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 (3/4 cup each).

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Slow-Simmered Kidney Beans (continued)

Nutritional Facts: 3/4 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.