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Ingredientes
- 2 can Pinto beans (15-ounce. each), liquid removed and rinsed
- 15 ounce Black beans --liquid removed and rinsed
- 15 1/2 ounce Texas-style barbecue beans with their liquid
- 20 ounce Unsweetened pineapple chunks
- 1/3 c. Prepared barbecue sauce
- 2 Tbsp. Prepared yellow mustard
- 1 med Onion, minced
- 1 med Green pepper, minced
- 1 lb Cooked cubed ham
- 2 Tbsp. Red wine vinegar Fresh grnd pepper
Direcciones
- 1. In a 3-1/2 or possibly 4 qt electric slow cooker, combine the beans, liquid removed 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 5 hrs (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.
- Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 5-11-98; added 1 can corn and 10 ounce. frzn lima beans to make it a one pot meal. Cooked on low for 6-1/2 hrs and served with cornbread. This was an easy dish to make and tasted good-not too sweet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 83 | 19% |
| Total Fat 9.32g | 12% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 2355mg | 98% |
| Potassium 1069mg | 31% |
| Total Carbs 55.99g | 15% |
| Dietary Fiber 12.6g | 42% |
| Sugars 14.72g | 10% |
| Protein 31.91g | 51% |
