Barbecue Beans

by Jeanette Hueckman

2 cans butter beans, drained

2 cans kidney beans, drained

1 lg. can baked beans S&W red & yellow

3/4 lb. bacon (Jeanette uses peppered bacon)

2 lbs. hamburger

1 C. chopped onions

1 C. brown sugar

1 C. ketchup

4 Tbsp. cider vinegar

2 1/2 Tbsp. dry mustard

2 tsp. salt

Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.

Preheat oven to 300 degrees F.

Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.