1/2 lb. lean ground beef
1/2 lb. bacon, cut in 1 inch pieces
1/2 onion, chopped
1 clove garlic, minced
1/4 c. brown sugar, packed
1/4 c. ketchup
2 tbsp. molasses
1 tsp. dry mustard
1 (16 oz.) can baked beans
1 (15 1/2 oz.) can dark kidney beans, drained, liquid reserved
1 (15 oz.) can Great Northern beans

Preheat oven to 350 degrees. In a 8-inch skillet over medium-high heat, brown beef, breaking up with a spoon as it cooks. Drain off fat and set meat aside. In skillet, fry bacon, just until crisp. Remove bacon to paper towels; set aside. Pour off all but 1/4 cup drippings. In skillet, saute onion and garlic in drippings for 5 minutes or until onion is tender. Transfer onion, garlic and drippings to a 2-quart casserole. Add brown sugar, catsup, molasses and mustard. Stir in beans, bacon and ground beef. Bake for 50 to 60 minutes or until hot and bubbly, adding reserved bean liquid if beans seem too dry. Makes 6 servings.