16 oz Cooked dry butter beans
– (lima) (1 can) 18 oz Baked beans (1 can)
16 oz Dark red kidney beans,
– drained (1 can) 16 oz Stewed, diced tomatoes
(1 can) 1 lb Bacon, cooked and chopped
– (ham may be substituted), – with drippings 1 lg Onion, chopped
2 tb Brown sugar
1 1/2 ts Salt
1 1/2 ts Schilling peppered seasonin
1 1/2 tb Red wine vinegar
– OR – 1 1/2 tb Apple cider vinegar
16 oz Chunk pineapple, drained
– (1 can) Liquid smoke to taste – (optional) In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc. Preparation time: 15 minutes Cooking time: 6 hours