"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow-Simmered Kidney Beans Recipe

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This recipe for Slow-Simmered Kidney Beans, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Poe
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Bacon strips, diced
½ c. Brown Sugar, packed
½ lb. Polish Sausage, chopped
¼ c. Honey
¼ c. Molasses
4 (16 oz.) cans Kidney Beans, rinsed & drained
1 (28 oz.) diced Tomatoes, drained
1 T. Worcestershire Sauce
2 md. Sweet Red Peppers, chopped
1 tsp. Salt
1 lg. Onion, chopped
1 tsp. Ground Mustard
1 c. Ketchup
2 md. Unpeeled Red Apples, cored & cut in ½”pieces

Directions:
Directions:
In a skillet, cook the bacon to a crisp. Remove the bacon from the skillet and drain on paper towels. Put the sausage into the skillet with the bacon drippings. Cook and stir for 5 minutes. Drain and set aside. In a 5 quart slow cooker combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire Sauce, salt, and mustard and mix well. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in the apples. Cover and cook two hours longer. Makes 16 servings.

 

 

 

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