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Slow-Cooked Kidney Beans

  • Yield: 16 servings
  • Prep Time: 15 minutes
  • Cooking Time: 6 hours

Slow-Cooked Kidney Beans


  • 6 strips Bacon, diced
  • 1/2 lb Smoked Polish sausage or kielbasa, sliced
  • 4 cans (16 oz ea) Kidney beans, rinsed and drained
  • 28 oz can Diced tomatoes, drained
  • 2 Medium sweet red peppers, chopped
  • 1 Large onion, chopped
  • 1 cup Ketchup
  • 1/2 cup Packed brown sugar
  • 1/4 cup Honey
  • 1/4 cup Molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp Salt
  • 1 tsp Ground mustard
  • 2 Medium unpeeled red apples, cubed


  1. Cook bacon until crisp. Remove from the pan and let dry on paper towels.
  2. Add the sausage to bacon drippings and cook for 5 minutes, stirring occasionally. Drain and set aside.
  3. In a slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Add in the bacon and sausage and stir to combine.
  4. Cover and cook on low for 4-6 hours. Stir in the apples. Cover and cook for an additional 2 hours, until bubbly.
  5. Serve warm.


Recipe adapted from TasteOfHome.com


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