Moscow-Pullman Daily News Blogs

In the July/August issue of Taste of Home’s “Simple & Delicious” magazine, there were several pages of recipes devoted to slow cooker favorites, noting hot summer days call for “cool” thinking.  To that end, editors suggested keeping the oven off and your kitchen cool by using your slow cooker.

I’m sharing a recipe submitted by Sue Livermore of Detroit Lakes, Minnesota for a hearty bean dish I think would go great with grilled meats.  She also suggested serving it over rice for a tasty main dish.

Slow-Cooked Pork & Beans

• 1 pound sliced bacon, chopped

• 1 cup chopped onion

• 2 15-ounce cans pork and beans, undrained

• 1 16-ounce can kidney beans, rinsed and drained

• 1 15-1/4 ounce can lima beans, rinsed and drained

•1 15-ounce can black beans, rinsed and drained

• 1 cup packed brown sugar

• ½ cup cider vinegar

• 1 tablespoon molasses

• 2 teaspoons garlic powder

• ½ teaspoon ground mustard

In a large skillet, cook bacon and onion over medium heat until bacon is crisp.  Remove to paper towels to drain.

In a 4-quart slow cooker, combine the remaining ingredients; stir in bacon mixture.  Cover and cook on LOW for 6 to 7 hours or until heated through.

Yield:  12 servings.