Gilmer Free Press
Bon Appétit: Sweet Barbeque Beans
6 slices bacon, chopped
1 pound ground beef
2 (16 ounce) cans baked beans with pork
1 (15.5 ounce) can navy beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
3/4 cup ketchup
3/4 cup packed brown sugar
3 tablespoons distilled white vinegar
2 tablespoons honey garlic sauce
2 tablespoons sweet and sour sauce
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside.
Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease.
Transfer the ground beef and bacon to a slow cooker.
Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker.
Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce.
Stir until everything is distributed evenly.
Cover, and cook on High heat for 1 hour before serving.