You’ll have to forgive me for the quality of that photo up there. I took it on the fly and never bothered to check if the image was totally in focus. Apparently, I was moving a liiiittle too quickly in my rush to take a last minute shot that I shook the camera, as you can obviously see.

Shame on me. I am not being a very good food blogger when I take crappy photos.
Every time we have a party or when we host holiday celebrations, I always have the best intentions to photograph my new recipes, I swear I do.


1 pound ground beef
1 pound Turkey bacon, cooked and crumbled
2 tbsps butter
3 (15 ounce) cans kidney beans
3 (15 ounce) cans white beans
3 (15 ounce) cans beans
3 small onions, diced
1 cup light brown sugar
1 cup ketchup
1/2 cup molasses
3 tbsps yellow mustard


1. In a large skillet, cook the ground beef and onions until the meat is no longer pink; drain.
2. Drain and rinse all of the beans except for one can of beans. Combine the beans, cooked ground beef and onions, and remaining ingredients to your crock pot.
3. Cook for 4 hours on high or 8 hours on low.


This recipe makes a TON of beans. Plan to use a large oval crockpot or halve the recipe. I served 20 people and still had leftovers, but everyone was more than willing to take some home!


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