Slow-Cooked Kidney Beans - cooking recipe

Ingredients

6 slices bacon, diced
1/2 lb fully cooked Polish sausage or 1/2 lb kielbasa, chopped
4 (16 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes, drained
2 medium red bell peppers, chopped
1 large onion, chopped
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground mustard
2 medium red apples, cored and cut into 1/2-inch pieces (do not peel)

Preparation

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.
Add sausage to drippings; fry for 5 minutes, stirring often. Drain and set aside.
In an 5-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, or on high 2-3 hours.
Stir in apples. Cover and cook on low 2 hours longer, or on high 1 hour longer.