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"These baked beans made inside the sluggish cooker are slightly sweet and tangy, with a smoky, meaty flavor that everybody will love. The excellent component? They're very clean to make."
- 1 pound moderate pork sausage
- 1 (15 ounce) can wax beans, drained
- 1 (15 ounce) can cut green beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (15 ounce) can black beans, drained
- half of (28 ounce) can barbeque baked beans, with liquid
- 1 (15 ounce) can chili beans, with liquid
- 1 (6 ounce) can tomato paste
- 1 cup packed mild brown sugar
- 1/four cup barbecue sauce
- 1 small green bell pepper, diced
- 1 small yellow onion, diced
- 1 teaspoon fennel seed
|Prep : 15M||Cook : 24M||Ready in : 5H15M|
- Place sausage in a skillet over medium warmth, and cook till calmly brown. Drain grease, and switch sausage to a gradual cooker.
- Into the slow cooker with the sausage, blend wax beans, inexperienced beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, fish fry sauce, inexperienced bell pepper, onion, and fennel seed.
- Cover sluggish cooker. Cook on Low as a minimum 5 hours.
- Try the use of a Reynolds® slow cooker liner on your sluggish cooker for simpler cleanup.
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