Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 pound center-cut thick bacon, cut into 1″ pieces
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tablespoon white vinegar
1 teaspoon brown mustard
15 oz. dark kidney beans, drained
15 oz. butter beans, drained
30 oz. pork and beans, undrained
Directions
- Preheat oven to 350°
- Sauté onion in olive oil over medium high heat until it starts to soften. Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove as excess fat.
- Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish. Add drained kidney and butter beans along with undrained pork and beans.
- Add bacon and onions to bean mixture. Stir well to combine.
- Bake uncovered at 350° for 45 minutes.
