INGREDIENTS

  • 15 ounces butter beans with molasses and bacon, do not drain
  • 15 ounces dark red kidney beans , drained slightly
  • 11 ounces pork & beans, do not drain
  • 1/4 lb bacon , cooked, drained & chopped
  • 1 medium onion , peeled and sliced
  • 3/4 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1-2 garlic clove , minced
  • 1 teaspoon dry mustard
  • hot sauce, several dashes

DIRECTIONS

  1. Cook bacon, mix all together in a crockpot, Dutch oven or casserole dish.
  2. Place in Crock pot for 4-6 hours. Start on high & turn down the temperature.
  3. OR.
  4. 325° oven, covered for 1 hour, uncovered for 1 hours or until hot & tender and desired consistency.
  5. Stir occasionally.
  6. NOTES:.
  7. Use similar can sizes.
  8. If doubling or tripling, you can cut back on brown sugar and vinegar some.
  9. Tripled: use 1# bacon.