This recipe serves a crew! 25 servings, perfect for pot-luck gatherings and get togethers. If you are not serving a slew of people you can of course put extras in freezer containers and freeze for up to 6 months.
4 Cans Red Beans – drained and rinsed
4 Cans Kidney Beans – drained and rinsed
2 Cans Pork N Beans
8 Oz. Barbecue Sauce
1 1/2 Cup Ketchup
2 Tablespoons Brown Sugar
2 Tablespoons Worcestershire Sauce
1 Tablespoon Rice Wine Vinager
1 Medium Onion – diced
2 Lbs. Bacon
Sautee onion until soft.
Cook bacon until just barely crisp.
Open, drain, and rinse red beans and kidney beans.
Hi Heidi here, I am a busy mother of 5 children ages 22, 16, 11 and 9 year old twins. I have a passion for cooking and sharing my adventures in the kitchen and in life. In my spare time I also enjoy reading, watching movies, gardening and spending time with family and friends.
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!
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