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Ingredients

Directions

  • Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.

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  • Combine kidney beans, red beans, peaches, onion and cooked bacon in a slow cooker. In a small bowl, mix together tomato sauce, preserves, molasses, vinegar, chili powder, dried mustard and salt. Pour over bean mixture and stir well. Cook on HIGH for 3 hours.

Nutrition Facts

321 calories; 3 g total fat; 5 mg cholesterol; 895 mg sodium. 62 g carbohydrates; 14 g protein;

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