Sizzling Summertime Baked Beans
Sizzling Summertime Baked Beans
| 2 cans (15 ounces) baked beans, drained |
| 2 cans (16 ounces each) pinto beans, drained |
| 1 can (15 ounces) red kidney beans, drained |
| ¾ cup ketchup |
| 1 package (1-1/4 ounces) Piggly Wiggly Sloppy Joe Seasoning |
| 1 to 2 Tablespoons brown sugar |
| 1 Tablespoon prepared mustard |
| 1 Tablespoon cider vinegar |
| Place beans in electric slow cooker. Combine remaining ingredients and pour over beans; stir to blend well. Cover and cook on low setting 5 to 7 hours or high setting 2 to 3 hours. Makes 8 to 10 servings. |
| Note: If desired, pour into 2-quart casserole, cover and bake at 350° F. for 45 to 60 minutes. |