Summer is coming faster than we know it (even though it snowed in our valley this morning....) And these beans are a STAPLE at any bbq or summer party. In fact, we eat these all year round, they are so delicious. Double/Tripple/Quadruple this recipe if entertaining. You'll thank me later....
{What you need}
1 pound bacon, cut in 2 inch pieces
1 small onion, chopped
3/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup bbq sauce
2 tablespoons mustard
2 teaspoons chili powder
2 tablespoons molasses
1 teaspoon salt
1 teaspoon pepper
1 (16 oz) can white/pinto beans, drained
1 (16 oz) can butter beans, drained
1 (16 oz) can red kidney beans, drained
2 (16 oz) cans pork and beans, UNDRAINED
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. In a large baking dish, combine all ingredients. Stir in bacon, onion, and pepper mixture. Bake at 325 for 1 hour. Serves 12.
For slow-cooker method:
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. In a slow-cooker, combine all other ingredients. Stir in bacon mixture and put the lid on. Cook on low for 5-6 hours or on high for 2-4 hours.
(Compliments of my mother-in-law Erin)
