Family Fave - Mrs Rathjen's Baked Beans

6 slices bacon
3 med onion (rings)
2 #3 cans Pork & Beans (or one 53oz size)
2 #2 cans butter beans (or lima beans)
2 #2 cans kidney beans
3/4 cup brown sugar
1/4 cup vinegar - cider or wine
1/2 tsp dry mustard

Fry Bacon, cut into pieces. In bacon grease, melt sugar, then add vinegar, mustard - stir until blended. Combine with beans and onions in crockpot. Cook on high until bubbly (4-5 hours), then low until ready to serve. Can bake at 350F 1 1/2 hrs or microwave.


How I have changed it up.
Start from dry beans the evening before. Place in crock pot to soak overnight - without the heat on.
1 part Lima Beans
1 part Baby Lima beans
1 part kidney beans
2 parts Navy beans
2 parts great northern beans

Work it out backwards from how large your crock pot is. beans are going to at least double in size. so if your measure (part) is 1/4 cup, it will give you at least 1/2 cup.
Following day - put on high for about 3 hours (check tenderness do not overcook - & it varies with the crock) or low for about 6 hours.
Last couple hours of cooking - add the sauce below.

Since this is not using a standard pork & beans, you need to also make the sauce. I've put together the following.

cook up bacon as above.
Slice 1 1/2 large vidalia onion into rings, cut in half or quarters to be better bite size. Add to bacon grease.
5 to 7 cloves of garlic - sliced or diced - add to bacon grease
1 cup Sweet Baby Ray's Chipotle barbeque sauce
1 cup ketchup
2 tablespoons brown mustard
1/4 cup apple cider vinegar
1/2 cup brown sugar
dash Worcestershire sauce
If you want more spice, add some Sriracha garlic chili sauce