1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pork and beans
1 can (15-1/4 ounces) lima beans, rinsed and drained
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low for 4-5 hours or until heated through. Yield: 8 servings.
Nice recipe. Unfortunately, I'm cooking bad :(. But my friend recommended me a site funny cooking book I always check out this website before making food. Sorry for my English. It's my third language.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!
Nice recipe. Unfortunately, I'm cooking bad :(.
ReplyDeleteBut my friend recommended me a site funny cooking book
I always check out this website before making food.
Sorry for my English. It's my third language.