Ingredients:

• 1 (14-16 oz) can butter beans
• 1 (14-16 oz) can of pinto or
• kidney beans — drained
• 1 large onion diced
• 1 1/2 cups Bbq Stu’s Bbq Sauce
• 4 ounces Bacon — crumbled crisp
• 1 (14-16 oz) can Pork & beans
• 1 (14-16 oz) can chili (optional)
• 1 bell pepper — diced
• 1/3 cup Brown sugar
• 1/3 cup molasses
• 1/2 cup crushed pineapple or can of apple pie filling

Directions:

1. Combine all ingredients except the bacon in a large pot or Dutch oven (or slow cooker). Stir to mix.
2. Bring to a gentle boil over medium-high heat and cook 15 minutes, stirring every few minutes.
3. Reduce to a simmer and cook at least 2 hours, stirring occasionally so the mixture doesn’t scorch.
4. Before serving, crumble the cooked bacon over the beans (stir in or leave on top).
5. Serve warm—and don’t forget to invite the BBQ Stu’s Grilling Team to keep it tailgate ready.