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Ryan's Favorite Beans

By: Valerie's Kitchen

"My 17 year old has always loved this recipe, so it's been a mainstay in my family for many years. A great summer potluck dish."

Rate/Review | Read Reviews (31)

What to Drink?
	Zinfandel

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

6 slices bacon
1 pound ground beef
1 1/2 cups chopped onion
1 (31 ounce) can pork and beans, drained
1 (31 ounce) can pork and beans, with liquid
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can lima beans, drained
1 1/2 cups barbeque sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
1 teaspoon liquid smoke flavoring (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
Cover Dutch oven, and bake 1 hour in the preheated oven.