Barbecued Beef And Beans

• 1 (15 1/4 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can Great Northern beans (large white beans), rinsed and drained
• 2 medium green bell peppers, chopped
• 2 large onions, chopped
• 3 lb. boneless beef chuck roast, trimmed of all fat and cut into 1 1/2-inch cubes
• 1 1/2 c. bottled barbecue sauce
• 6 French rolls, halved

1. In a 6-quart electric
2. crockery-cooker, combine kidney beans, pinto beans, Great Northern beans, green peppers and onions. Top with beef cubes. Pour 1 cup barbecue sauce over all.
3. Do not mix. Cover and cook on high heat setting 1 hour.
4. Reduce heat setting to low and cook, covered, 5 hours.
5. Remove cover and stir in remaining 1/2 cup barbecue sauce. Cook, uncovered, 1/2 to 1 hour longer. Serve over split French rolls.
6. Preparation:
7. 15 minutes. Cook: 6 1/2 to 7 hours. Serves 5 to 6.

kidney beans, pinto beans, great northern beans, green bell peppers, onions, boneless beef chuck roast, barbecue sauce, french rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998498 (may not work)