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Baked Beans

30 oz Canned pinto beans rinsed and well drained
30 oz Canned dark red kidney beans rinsed and well drained
30 oz Canned chili beans; drained (no need to rinse)
1 lg Onion; chopped
1 md Green bell pepper; coarsely chopped
3/4 c Ketchup
1 tb Prepared yellow mustard
1 ts Liquid smoke hickory seasoning
1/2 c Packed light brown sugar
2 ts Instant coffee powder
Dissolved in 2 tablespoons boiling water


In a 4-quart slow cooker, combine the pinto beans, kidney beans, chili beans, onion, and bell pepper. Mix together the ketchup, mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and mix together gently to avoid crushing the beans.

Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot.


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