Ingredients
4 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (8 ounces each) crushed pineapple, undrained2 large onions, finely chopped1 cup packed brown sugar1 cup ketchup10 bacon strips, cooked and crumbled1/2 cup molasses1/4 cup canned diced jalapeno peppers2 tablespoons white vinegar4 garlic cloves, minced4 teaspoons ground mustard1/4 teaspoon ground cloves
Preparation
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 5-6 hours or until heated through.
