1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain.
Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour.
Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
BUTTER BEANS WITH HAM HOCKS