Ingredients
- 1 onion
- 18 oz beans (baked)
- 16 oz dark kidney beans (red)
- 16 oz pineapple (chunk)
- 16 oz dry butter beans (cooked)
- 1 lb bacon
- 16 oz stewed
- 2 tb brown sugar
- 1 1/2 tb wine vinegar (red)
- 1 1/2 tb apple cider vinegar
- 1 1/2 ts salt
- 1 1/2 ts schilling peppered seasonin
(1 can) Liquid smoke to taste (optional) In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc. Preparation time: 15 minutes Cooking time: 6 hours
