Ingredients
- 1/2 pound bacon strips, diced
- 1/2 pound ground beef
- 1 cup chopped onion
- 1 can (28 ounces) pork and beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) lima beans
- 1/2 cup All American BBQ-Army, Navy, Air Force, Marines, Coast Guard
- 1/2 cup Melinda’s Jalapeno Ketchup, Melinda’s Habanero Ketchup, or Melinda’s Jolokia Ketchup
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 tablespoons Il Primo Jalapeno Mustard
- 2 tablespoons molasses
- 1 teaspoon salt
- 1/2 teaspoon Dave’s Ancho Powder
Directions
- In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain.
- Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.
- Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Yield: 12 servings.
