Hamd and Pineapple Bean Pot (Recipe)

When you want an easy potluck offering, throw these ingredients into your slow cooker.  It's a good way to use up leftover ham.

Ingredients

2 (15 ounce) cans pinto beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 1/2 ounce) can Texas-style barbecue beans with their liquid

1 (20 ounce) can unsweetened pineapple chunks

1/3 cup prepared hickory-flavored barbecue sauce

2 tablespoons prepared yellow mustard

1 medium onion, chopped

1 medium green pepper, chopped

1 pound cooked smoked ham, cut into 3/4 inch cubes

2 tablespoons red wine vinegar

Freshly ground pepper

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham.  Mix gently.

2.  Cover and cook on the low heat setting 5 1/2 to 6 hours (the onion and green pepper will still be crunchy).  Stir in the vinegar and season with pepper to taste.