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Slow Cooker Beans and Sausages

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 6 breakfast sausage links, cooked, drained, and cut into 1-inch pieces
  • 2 teaspoons cider vinegar
  • 2 cans (15 to 16 oz. each) baked beans
  • 1 small bell pepper, cut in 1/2-inch pieces
  • 1 can (8 oz.) pineapple chunks with juice, undrained
  • 1 tablespoon brown sugar
  • 3 tablespoons flour

PREPARATION:

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