Recipe by Ranch mom
This is a great recipe and a big hit for potlucks, football games and family gatherings. Goes well with barbequed chicken, or any outdoor barbeque meats. I have used this recipe for many years and am always tweaking it a bit everytime I make it. Instead of the bacon, I have added smoked ham, bratwurst and have even used beef hot dogs. ENJOY!
- 1 (15 ounce) can butter beans, rinsed and drained
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (16 1/2 ounce) canbush's baked beans
- 1 large onion, chopped into large pieces
- 1⁄2 lb bacon, chopped, cooked and drained
- 1 garlic clove, minced
- 1 cup brown sugar, not packed
- 1 1⁄2 cups hickory flavored barbecue sauce, if you do not have Hickory Smoke sauce, I add 1 tsp of liquid smoke
- 1⁄3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- 3 tablespoons Lipton Onion Soup Mix (optional)
- 4 -5 drops bottled hot pepper sauce (optional)
Directions See How It's Made
- Combine all ingredients in a large heavy stock pot. I use a large foil throw away for ease of cleanup. Bake at 300 degree oven for 2 1/2 or 3 hours.
- Also great in the crockpot. If made in the crockpot, I cook the onion in the same pan that I cooked the bacon in until onion is soft. I mix all beans, bacon and onion together, mix well. Combine rest of ingredients in large bowl. Layer beans and sauce ingredients till full. Cook on low for 6 to 8 hours. All fits in a 6 Quart crockpot. It will be full.
- Preparation time does not include cooking bacon. I cook bacon up in batches and put in the freezer to use later.