Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, August 2, 2011


1 large onion, chopped
6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours.

Serves 12 to 15.

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