Crock-Pot Peanut Clusters
INGREDIENTS:
1 cn (Large) pork and beans in
-tomato sauce; (3 1/2 c.)
1 cn (1 Lb.) red kidney beans
1 cn (1 Lb.) butter beans
1/4 lb Cheddar cheese; (or more)
-cubed
1/2 c Brown sugar
1/3 c Ketchup; (1/3 to 1/2)
3 tb Worcestershire sauce
8 sl Bacon
1 Chopped onion
Garlic powder
1 cn (Large) pork and beans in
-tomato sauce; (3 1/2 c.)
1 cn (1 Lb.) red kidney beans
1 cn (1 Lb.) butter beans
1/4 lb Cheddar cheese; (or more)
-cubed
1/2 c Brown sugar
1/3 c Ketchup; (1/3 to 1/2)
3 tb Worcestershire sauce
8 sl Bacon
1 Chopped onion
Garlic powder
Drain kidney beans and butter beans. Combine beans, cheese, brown sugar, ketchup, Worcestershire sauce and garlic powder. Brown bacon and chopped onion. Add to bean mixture. Sprinkle with Parmesan cheese. Can be baked at 350 degrees for 30 to 40 minutes. For a 3 1/2-quart pot, use 2 cans each of kidney and butter beans; increase seasonings 1/2 of recipe. Heat 3 hours on slow.