Ham And Pineapple Bean Pot
|Canned pinto beans||15 Ounce, drained, rinsed (1 Can)|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Canned barbecue beans with their liquid||15 1⁄2 Ounce (1Can, Texas Style)|
|Canned unsweetened pineapple chunks||20 Ounce (1 Can)|
|Hickory flavored barbecue sauce||1⁄3 Cup (5.33 tbs)|
|Prepared yellow mustard||2 Tablespoon|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Cooked smoked ham||1 Pound, cut into 3/4 inch cubes|
|Red wine vinegar||2 Tablespoon|
|Freshly ground pepper||To Taste|
1. In a 3 1/4- or 4-quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham. Mix gently.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.