Ingredients
Units
Scale
- 1–15 oz. can dark red kidney beans
- 1–15 oz. can butter beans or white beans
- 1–15 oz. can pork and beans
- 1/2 lb. bacon
- 1 lb. ground beef
- 2 small onions, chopped
- 3/4 c. brown sugar
- 1/2 c. blackstrap molasses
- 1 c. ketchup
- 1 tsp. yellow mustard
Instructions
- In a large, deep baking dish, mix all the beans together (do not drain). Set aside. In a cast iron skillet, cook the bacon until it is browned but still soft. Remove bacon from skillet, leaving the grease in the skillet. Slice bacon into small pieces. Add the ground beef to the skillet and cook until browned. Add the cut-up bacon, onions, brown sugar, blackstrap molasses, ketchup and mustard and gently stir until mixed together. Add meat mixture to bean mixture and stir to blend. Cover and bake at 350 F for 1 hour or longer, until beans are thick and bubbly. If desired, bake the last 5-10 minutes uncovered for a crustier top.
Notes
- Tip: Although this recipe calls for canned beans, you can easily substitute dried beans that have been pre-soaked and cooked until soft, along with some of their cooking water.