16 oz Cooked dry butter beans

- (lima) (1 can) 18 oz Baked beans (1 can)

16 oz Dark red kidney beans,

- drained (1 can) 16 oz Stewed, diced tomatoes

(1 can) 1 lb Bacon, cooked and chopped

- (ham may be substituted), - with drippings 1 lg Onion, chopped

2 tb Brown sugar

1 1/2 ts Salt

1 1/2 ts Schilling peppered seasonin

1 1/2 tb Red wine vinegar

- OR - 1 1/2 tb Apple cider vinegar

16 oz Chunk pineapple, drained

- (1 can) Liquid smoke to taste - (optional) In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc. Preparation time: 15 minutes Cooking time: 6 hours