This dish can be baked the day before. Store in refrigerator and reheat before serving.
- 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.
|Prep Time: 20 minutes|
Cook Time: 6 or more hours
Container: 6 quart slow cooker
|-||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|