1 (15 oz.) can black beans
2 (15 oz. ea.) cans dark red kidney beans
2 (15 oz. ea.) cans pinto beans
2 (15 oz. ea.) cans prepared baked beans (I use Bush's original baked beans)
1 onion, chopped (I use Walla Walla sweets or Vidalia)
1 lb. bacon, cut up, browned and drained
3/4 lb. lean ground beef, browned and drained
barbecue sauce (your choice)
yellow mustard
brown sugar
salt and pepper, to taste

I use a Crock-Pot for this recipe. Before you dump the beans in the Crock-Pot, drain off most of the clear liquid from the canned beans; otherwise it can get too soupy. You can reserve the liquid to add later if you need to thin it down.

When you have browned the bacon, use some of the remaining grease to fry up the chopped onion. Add the drained, cooked ground beef and bacon to the Crock-Pot.

Mix in a bowl, half of the bottle of BBQ sauce, a good squirt of the mustard, and about 3/4 of a cup the brown sugar. After you have this mixed up, add salt and pepper to taste and stir it into the Crock-Pot, mixing well. By now you should be able to tell if there is enough sauce mixture. If not, mix up some more of the BBQ mixture to add to the crock.

Turn it on low and check it every couple hours to make sure it does not stick or if it needs moisture added. Great for gatherings!

Submitted by: Jack Cridlebaugh