Ingredients
6 bacon strips, diced1/2 pound smoked Polish sausage or kielbasa, sliced4 cans (16 ounces each) kidney beans, rinsed and drained1 can (28 ounces) diced tomatoes, drained2 medium sweet red peppers, chopped1 large onion, chopped1 cup ketchup1/2 cup packed brown sugar1/4 cup honey1/4 cup molasses1 tablespoon Worcestershire sauce1 teaspoon salt1 teaspoon ground mustard2 medium unpeeled red apples, cubed
Preparation
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
