Skip the Canned Variety for this Sweet and Spicy Version

If you’re looking for a meal that will keep you warm on a chilly fall evening, this is it. With barely five minutes of preparation time this is going to become your favorite! You can simply forget it in the crock pot, go on with your day and return to a delicious meal.




(2) 14-ounce cans light red kidney beans, drained

(2) 14-ounce cans great northern beans, drained

(2) 14-ounce cans Pork & Beans, do not drain

2 small onions, diced small, about 1 1/4 cups worth

1/2 cup light brown sugar

1/2 cup ketchup

1/4 cup molasses

3 tablespoons Cholula hot sauce

2 tablespoons dijon mustard

2 tablespoons Mexican Spice Mix or taco seasoning



Add all the ingredients into a crock pot and stir. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.




Quick Tip: Try adding diced jalapenos for a different flavor!

Thanks to Barefeet in the Kitchen for this tasty kitchen creation!

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