1/2 pound bacon diced
1/2 yellow onion chopped
1 red bell pepper chopped finely
1 clove garlic minced
1 can (15 oz) pinto beans drained and rinsed
1 can (15 oz) butter beans drained and rinsed
1 can (15 oz) baked beans
1 can (15 oz) red kidney beans drained and rinsed
3/4 cup ketchup
1/4 cup molasses
1 teaspoon hot sauce (I use Tabasco)
2/3 cup packed brown sugar
1/2 teaspoon coarse ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
US Customary – Metric
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 375 degrees.
In a large cast iron skillet cook the bacon on medium high heat.
Remove the bacon and let cool.
Drain half the fat, then add the onion to the skillet and cook for 5-7 minutes or until it just begins to caramelize.
Add in the garlic and bell pepper and cook an additional 30 seconds, stirring well.
In a large mixing bowl add the bacon, onions, garlic and the rest of the ingredients and mix well.
Pour the beans into a 9×13 baking pan and bake, covered with foil, for one hour.
Uncover and bake for an additional ten minutes.