1 pound hamburger
3/4 pound bacon, divided. 1/2 and 1/4 pounds
1/2 cup diced onions
1 teaspoon salt
1/4 – 3/4 cup brown sugar. (how sweet do you like it?)
2 teaspoons dry mustard
3 tablespoons vinegar
2 15-ounce cans pork and beans, undrained
15-ounce can of kidney beans, undrained
15-ounce can of butter beans, undrained
oven at 325°
brown hamburger and onions.
Fry out 1/2 pound of bacon in seperate frypan. When bacon is crisp, transfer bacon AND bacon grease to hamburger/onion pan. Stir and combine well.
When onions are tender, remove from heat and drain fats. Transfer to large bowl and add all other ingredients. Stir and combine well.
Pour into a 9X13 pan. Bake 1 & 1/2 hours or until top of beans is a little caramelized.
While the beans are in the oven, fry out the 1/4 pound of bacon until crisp. Set on paper towels to drain. Set bacon aside.
When beans are done and slightly caramelized, remove from oven, crumble and sprinkle the 1/4 bacon over top just before serving. (I like having a bit of crunchy bacon to go with the beans. You can skip this step if you want.)