Crock Pot Recipes >

Bean Casserole 3/4 pound of lean bacon, chopped 2 cloves garlic, minced 2 medium onions, chopped 6 cups of water 1 1/3 cups of dried kidney beans 4 tablespoons of brown sugar 2 1/2 tablespoons of prepared mustard 1//2 cup of tomato sauce 1/2 cup of red wine 1 1/2 teaspoons of salt 1/2 teaspoon of pepper Sauté the bacon until crisp. Remove the bacon from the frying pan. Sauté the garlic and onions in the bacon fat until transparent. Add 1/2 cup of the water to the onions and cook over a low heat for one minute, scraping the bottom of the pan. Put into a crockery pot. Add the remaining ingredients to the crockery pot with the cooked bacon. Mix well. Cover and cook on LOW for ten to twelve hours. Serves 6 to 8