Multi-Bean Bake

Here is a delicious and filling side dish that can pair with many different meals.  It is also quite versatile.  I have made it before while omitting the ground beef and bacon and even a different combination of beans with no problems.  Just make sure you keep the ratio of beans to sauce the same and you'll be just fine.

Although there are directions included for preparing this in a slow-cooker, I have always baked it in the oven.

Multi-Bean Bake

2 (16 oz.) cans red kidney beans, drained (about 2 cups)

1 (15 oz.) can black beans, drained (about 2 cups)

1 (15 oz.) can butter beans, drained (about 2 cups)

1 (31 oz.) can pork and beans (or two 15 oz. cans; about 4 cups)

1 pound ground beef

1 large onion, diced

4-5 slices bacon

1/2 cup ketchup

1 tsp. Frank’s Red Hot sauce

1/4 cup light or dark molasses

1/4 cup brown sugar, packed

1 tsp. yellow prepared mustard

1 tsp. salt

Combine beans in slow cooker.  Brown the ground beef and onion; drain.  Add to slow cooker.  Cut bacon into 1-inch pieces; fry until just barely crispy.  Drain; add to slow cooker.

In a small bowl, combine remaining ingredients.  Mix well into beans and meat.  Cook on low for 2-3 hours or on high for 1-2 hours.

Conventional oven method:  Combine ingredients (as indicated above) in large baking dish instead of crock pot.  Cover and bake at 350 F for 1 hour.