Instructions
Preheat and Sauté: Preheat your oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Add the chopped onion and sauté until softened, about 5 minutes.
Combine Beans: To the pot with the bacon and onions, add the pork and beans (with their sauce), and the rinsed and drained kidney beans and butter beans. Stir to combine.
Make the Sauce: In a separate medium bowl, whisk together the barbecue sauce, ketchup, granulated sugar, brown sugar, molasses, mustard, salt, and picante sauce until well blended.
Combine and Bake: Pour the sauce over the bean mixture and stir until everything is evenly coated.
Bake:
For thicker beans: Bake uncovered for 1 hour.
For thinner beans: Cover the pot with a lid or foil and bake for 1 hour.
Serve: Let the beans cool for a few minutes before serving. Enjoy!
Notes
Crockpot Method: After combining all ingredients in the pot, transfer everything to a slow cooker. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
The picante sauce can be substituted with your favorite salsa for a different flavor profile. Adjust the amount based on your desired spice level.
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