Slow-Simmered Kidney Beans

Ingredients

• 6 slices bacon, diced
• 1/2 lb fully cooked Polish sausage or kielbasa, chopped
• 4 (16 ounce) cans kidney beans, rinsed and drained
• 1 (28 ounce) can diced tomatoes, drained
• 2 medium sweet red peppers, chopped
• 1 large onion, chopped
• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1/4 cup molasses
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 2 medium apples, unpeeled, cored and cut into 1/2 in pieces (optional)

Directions

1. 1

   In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.

2. 2

   Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.

3. 3

   In an ungreased 5 quart 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.

4. 4

   Cover and cook on low for 4-6 hours.

5. 5

   Stir in apples.

6. 6

   Cover and cook 2 hours longer or until bubbly.

7. 7

   Cook's notes: I have never used the apples and never will. Also in a pinch you can cook the onions and bell peppers in the bacon drippings, after the sausage, until translucent then add to the crockpot. This will cut down on cook time.