Slow-Simmered Kidney Beans

Recipe from the Kitchen of Florence Poe

Poe Collection

6 bacon strip, diced

½ lb. Polish Sausage or kielbasa, chopped

4 (16 oz.) kidney beans, rinsed and drained

1 (28 oz.) diced tomatoes, drained

2 med. sweet red peppers, chopped

1 lg. onion, chopped

1 c. ketchup

½ c. brown sugar, packed

¼ c. honey

¼ c. molasses

1 T. Worcestershire

1 tsp. salt

1 tsp ground mustard

2 med. unpeeled red apples, cored and cut into

½” pieces

In a skillet, cook the bacon to a crisp. Remove the bacon from the skillet and drain on paper towels. Put the sausage into the skillet with the bacon drippings. Cook and stir for five minutes. Drain and set aside. In a five quart slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire Sauce, salt, and mustard and mix well. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in the apples. Cover and cook 2 hours longer or until bubbly. Makes 16 servings. •••

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