 | | Directions |
- In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft.
- Pour drained beans into slow cooker. Add bacon mixture and combine.
- In a small bowl, combine liquid smoke, mustard, molasses, ketchup, brown sugar, and vinegar. Stir. Add mixture to slow cooker and stir until well combined.
- Turn slow cooker on high for 4 hours or on low for 7 hours.
This dish can be baked the day before. Store in refrigerator and reheat before serving. |
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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker
Servings: 20
|  | | Ingredients | | - | | 6 cans 15 oz. pork and beans, drain off some of the juices |
| - | | 2 cans 15 oz. butter beans, drained |
| - | | 2 cans 15 oz. lima beans, drained |
| - | | 2 cans 15 oz. kidney beans (red or white) |
| - | | 1 pound bacon |
| - | | 1 large sweet onion, chopped |
| - | | 4 stalks celery, chopped |
| - | | 3/4 teaspoon liquid smoke (optional) |
| - | | 2 tablespoons prepared mustard |
| - | | 1/2 cup molasses |
| - | | 3/4 cup ketchup |
| - | | 1/4 cup cider vinegar |
| - | | 1/2 cup brown sugar |
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