Ingredients
Scale
- 8 ounces bacon
- 1 pound ground beef recommend 85%
- 1 cup chopped yellow onion
- ½ cup light brown sugar packed
- 1 tablespoon dry mustard
- 30 ounces pork and beans (2 cans)
- 15 ounces lima beans drained
- 15 ounces butter beans drained
- 16 ounces kidney beans drained
- ½ cup ketchup
- 1 tablespoon white vinegar
- Salt and ground black pepper to taste
Instructions
- Fry the bacon in a large skillet until crisp, then transfer to paper towels to drain. Leave about 2 teaspoons of drippings in the skillet and discard the rest.
- In the same skillet, over medium heat, add the ground beef and chopped onions to the drippings. Cook until the beef is browned, then drain the grease.
- Transfer the cooked beef mixture to a crock pot. Add all remaining ingredients and stir until well combined.
- Cover and cook on low for 3 to 5 hours.
Notes
For an extra kick, consider adding some chopped jalapeños or a dash of hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days, making this a great make-ahead option.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.