Baked Beans

Name: Baked Beans
Ingredients: 30 ounces pinto beans canned; 30 ounces red kidney beans canned dark; 30 ounces chili beans canned, drained; 1 onion chopped; 1 green bell pepper medium, coarsely chopped; 1 cup ketchup; 1 tablespoon yellow mustard prepared; 1 teaspoon hickory seasoning liquid smoke; light brown sugar cup packed; 2 teaspoons instant coffee powder; 2 tablespoons boiling water

11 ingredients

2 steps

Ingredients

30 ounces pinto beans canned
30 ounces red kidney beans canned dark
30 ounces chili beans canned, drained
1 onion chopped
1 green bell pepper medium, coarsely chopped
1 cup ketchup
1 tablespoon yellow mustard prepared
1 teaspoon hickory seasoning liquid smoke
light brown sugar cup packed
2 teaspoons instant coffee powder
2 tablespoons boiling water

Directions

1

In a 4-quart electric slow cooker, combine the pinto beans, kidney beans, chili beans, onion, and bell pepper. Mix together the ketchup, mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and mix together gently to avoid crushing the beans.
2

Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot.