Ingredients:
- 1/2 pound ground beef
- 5 bacon strips, diced
- 1/2 cup chopped onion
- 1/3 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 2 tablespoons molasses
- 2 tablespoons prepared mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cans (15 ounces each) pork and beans, undrained
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can (16 ounces) kidney beans, rinsed and drained
Directions:
- Preheat the oven to 350°F. In a large skillet, cook and crumble beef with bacon and onion over medium heat until the beef is no longer pink; drain excess fat.
- Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder, and salt until well blended. Add in the beans and mix thoroughly. Transfer to a greased 2-1/2-quart baking dish. Bake, covered, for 1 hour or until the beans reach the desired thickness.
Tips: To freeze the baked bean mixture, cool it down and store it in freezer-safe containers. When ready to use, partially thaw in the refrigerator overnight, then reheat in a saucepan, stirring occasionally. Add water if necessary.
Nutrition Facts (per 3/4 cup serving): 269 calories, 8g fat (2g saturated fat), 19mg cholesterol, 708mg sodium, 42g carbohydrate (21g sugars, 7g fiber), 13g protein.
