Slow simmered kidney beans a mixture in the slow cooker because it blends the flavors and I don’t have to stand over the stove. From Sheila Vail of Long Beach California.

Ingredients 

6 bacon strips, diced

1/2 pound smoked Polish sausage or kielbasa

4 cans (16 ounces each) kidney beans, rinsed

and drained

1 can (28 ounces) diced tomatoes, drained

2 medium sweet red peppers, chopped

1 large onion, chopped

1 cup ketchup

1/2 cup packed brown sugar

1/4 cup honey

1/4 cup molasses

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground mustard

2 medium unpeeled red apples, cored and cut

into 1/2-inch pieces

Method 

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.

Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.

In a 5-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage.

Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly. Yield: 16 servings.