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Ingredients
8 Ounces bacon
1 Pound lean ground beef
2 Onions, slice & separated into rings
2 (14 oz) Cans beans in tomato sauce
1 (19 oz) Can red kidney beans, rinsed and drained
1 (19 oz) Can chickpeas, rinsed and drained
2 Cups ketchup
1/4 Cup granulated sugar
1/4 Cup brown sugar
3 Tablespoons white vinegar
1 Tablespoon Dijon mustard
Instructions
In a large nonstick skillet over medium-high heat, cook bacon for 5 minutes until slightly cooked, not crisp; remove from pan and place on paper towels. Cool and coarsely chop.
Drain the fat from the skillet and add ground beef and onions and cook for 7 to 8 minutes, breaking up the meat, until browned and onions are translucent.
With a slotted spoon, transfer the meat to the crockpot. Add baked beans, kidney beans, chickpeas, ketchup, granulated sugar, brown sugar, vinegar, and mustard; stir to combine. Cover and cook on LOW for 7 to 9 hours or 3 to 4 hours on high; until bubbly.