Slow Cooker Five Bean Casserole

We are going tailgating this weekend. It is Homecoming at my Alma Mater, Northern Illinois University, Dekalb, IL, Go Huskies!  We haven't been tailgating in a few years.  My college friend is coming from Pennsylvania, and I'm excited.

There is something about tailgating in the Fall, in the crisp air with changing leaves, and lots of yummy food, and football.  It is so invigorating, and the perfect way to spend a Saturday afternoon.  Our menu is pretty simple,  starting with Scott's Chili, using the 5 Bean Casserole.  We made the Slow Cooker 5 bean Casserole for Scott's 75th Birthday party, and froze the leftovers.  We had doubled the recipe, and lots of lefovers. The casserole is always a hit.  We are also having leftovers from the Crock Pot BBQ Beer Chicken, from Scott's Party, as well, Hummus, and Pita Chips, Chips and Salsa, Brownies, Peanut Butter Oatmeal MM Cookies, and Hot cider.  I can't wait!!

Slow Cooker dishes work well for tailgating, or when you are cooking for a crowd, because they not only can hold a large recipe, but they can keep the dish warm for a long time, even if not plugged in. This Five Bean Casserole turns out so well made in a slow cooker, and could go tailgating as well. Even the leftovers can be added to Scott's Chili recipe, and make it even better.  Happy Tailgating! Go Huskies!

Slow Cooker Five Bean Casserole

Ingredients:

·         1 medium onion, chopped

·         1 green pepper, chopped

·         2 Tbsp olive oil

·         2C. BBQ sauce used Sweet Baby Ray’s

·         1/2 bottle  beer

·         1 (15 ounce) can butter beans drained and rinsed

·         1 (15 ounce) can black drained and rinsed

·         1 (15 ounce) can kidney beans, drained and rinsed

·         1 (15 ounce) can pinto, drained and rinsed

·         1 (28 ounce) can white beans, drained and rinsed

Directions:

1.      Saute onion and green pepper in olive oil until soft.

2.      In a slow cooker combine the onion-green pepper mix and all of the beans.  Stir in beer and BBQ sauce, until well combined.  Cover and cook on low for 8-10 hours or 4-6 on high.

Cooks Tip: Because we are on a low sodium, low fat diet, I try to buy the low sodium, vegetarian beans, whenever possible.  To lower the sodium of this dish, I drain and rinse all of the beans. 

I linked up my recipe to Brandie's The Weekend Potluck #139