It was the morning of our family potluck and I still needed something to bring. I threw together this recipe while drinking my morning coffee. By the end of the gathering, the beans were all gone, and someone had even washed the crock for me! —Mary Anne Thygesen, Portland, Oregon
Recommended: Potluck-Ready Summer Slow Cooker Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 cup brewed coffee
- 1/2 cup packed brown sugar
- 1/4 cup spicy brown mustard
- 2 tablespoons molasses
- 2 cans (16 ounces each) butter beans
- 2 cans (16 ounces each) kidney beans
- 2 cans (16 ounces each) navy beans
In a greased 3- or 4-qt. slow cooker, mix first four ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours.
Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Yield: 12 servings.
Originally published as Slow Cooker Potluck Beans in Simple & Delicious June/July 2017