Recipe for Ham and Pineapple Bean Pot 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 can Pinto beans (15-oz. each), drained and rinsed
15 oz Black beans --drained and rinsed
1/2 oz Texas-style barbecue beans with their liquid
20 oz Unsweetened pineapple chunks
1/3 cup Prepared barbecue sauce
2 tbl Prepared yellow mustard
1 med Onion, chopped
1 med Green pepper, chopped
1 lb Cooked cubed ham
2 tbl Red wine vinegar
Instructions:
Instructions: 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 5 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.

Cookbook Ever by Natalie Haughton. Lynns notes: Made this 5-11-98; added 1 can corn and 10 oz. frozen lima beans to make it a one pot meal. Cooked on low for 6-1/2 hours and served with cornbread. This was an easy dish to make and tasted good-not too sweet.

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