Mouthwatering Wisconsin Pork
West Bend® Slow Cooked to Perfection

Pork Barrel Beans
Linda Gottlieb, Port Washington
1st prize winner

1½ lbs ground pork tenderloin (salt and pepper to taste)
1 (15 oz) can large butter beans, drained
1 (15 oz) can diced tomatoes with jalapenos, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans drained
1 (15 oz) can brown sugar and onion baked beans with liquid
1 (12 oz) can tomato paste
1 chopped McIntosh or Cortland apple with peel
½ cup honey chipotle barbecue sauce
1 small green bell pepper, diced
1 t fennel seed, ground

Place ground pork loin in a skillet over medium heat, cook until evenly brown. Drain grease, if any, and transfer to the West Bend Slow Cooker add the remaining ingredients and stir. Cover West Bend Slow Cooker and cook on low for 7 hours.  Stir and remove cover for last hour. Serve as a side or as an appetizer, with dipping chips, if desired.