Email to Starry Rose      

Recipe Categories: starryrose's HOME PAGEAPPETIZERS BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD JAMSandJELLIES MARINADES MEATS NativeRIFavorites PASTA PortugueseFavorites POULTRY SALADandDRESSING SANDWICHES SAUCES Seafood SideDishes SOUPSandSTEWS VEGETABLES VEGETARIAN

**Big Bean Pot**

This recipe is a favorite of mine to bring to potlucks or bar-b-ques! It's a very easy and forgiving recipe as you can easily double or triple it and substitute ingredients that are on hand!





List of Ingredients



• 3/4 lb. (12 slices) cooked and crumbled bacon
  
• 3 medium onions, chopped
  
• 1 tsp. minced garlic
  
• 1/2 tsp. dry mustard
  
• 3/4 cup firmly packed brown sugar
  
• 1/4 cup ketchup or barbque sauce
  
• 1/2 cup cider vinegar
  
• 1 (15-1/4 oz.) can red kidney beans, drained
  
• 1 (15-1/4 oz.) can butter beans, drained (white limas)
  
• 2 (21 oz.) cans Pork & Beans
  






Instructions



1. Place all ingredients in large crockpot and cook on low for several hours to heat throughly.
   
2. **can also be placed in a large casserole dish and baked in 350* oven, uncovered for 60-70 minutes.
   






Final Comments


As I said, this is a very versatile recipe. You can use any type of can beans you wish. I have used canned Black Beans. For dry mustard, I usually use regular yellow or stone ground mustard, squirting in a generous 2 to 3 squirts. For vegetarians, buy vegetarian beans and leave the bacon out. For regular bacon, substitute jar bacon bits. Finally, to make a more complete meal, add a package or 2 of Hillshire Farms Little Smokies! Let your creative juices flow!!