8 slices bacon diced
1 medium onion diced
1 medium green pepper diced
2 cans black beans
1 can pinto beans
1 can light kidney beans
1 can dark kidney beans
( drain and rinse all beans)
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 Tablespoons mustard
4 cups Ketchup
1 cup beef broth
1 pound smoked sausage
in a skillet, render the bacon to almost done then add it to crock pot, fat and all….
add the onions and peppers and stir well.
add the beans s little at a time and stir well.
add the ketchup, mustard and beef broth and vinegar, stir well.
add ketchup, mustard and brown sugar,and mix well…… cook on low in your crock pot for 7-8 hours. in the last hour add the smoked sausage, cut into bite sized pieces.
serve with skillet corn bread… ok this is a super easy recipe:
3 tablespoons veg oil
2 pks “JIFFY” Corn Muffin Mix
2/3 cup milk
1 tablespoon white sugar
1/2 cup creamed corn ( put rest in fridge for later)
NOTE: sometimes I add a seeded diced jalapeno
Preheat oven to 400°F. Preheat a 10” cast iron skillet in the oven with the oil.
Combine ingredients. Batter will be slightly lumpy, remove pan from oven and pour batter into skillet. Bake 18 – 23 minutes. Cool 10 minutes. Invert on serving plate and cut into wedges.